Appetizer/ AZ Health Zone/ Dinner/ Lunch/ Snack

Mexican Pickled Vegetables

Mexican Pickled Vegetables

AZ Health Zone
Course Appetizer, Dinner, Lunch, Snack
Cuisine Mexican
Servings 8


  • sauce pan
  • Steamer Basket
  • Bowl, Jar or Resealable Bag
  • Carrot Peeler
  • Cutting Board
  • Knife


  • Ingredients
  • 1 pound red potatoes cubed
  • 3 medium carrots peeled and sliced
  • 2 jalapeño peppers stemmed and cut into thick slices
  • 2 cloves garlic thinly sliced
  • 2 bay leaves
  • 1 bell pepper cut into strips
  • ½ medium onion cut into strips
  • 1 cup cider vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon sugar


  • Directions
  • Wash your hands with soap and warm water.
  • Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a boil; cover and steam for 5 minutes.
  • Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
  • Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
  • Serve chilled.


Nutrition Facts (Per Serving)
Calories, 65; Carbohydrate, 14 g; Protein, 2 g; Total Fat, 0 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 2 g; Total Sugars, 3 g; Sodium, 175 mg; Calcium, 23 mg; Folate, 19 mcg; Iron, 1 mg; Percent Calories from Fat, 0%.
Makes 8 servings, approximately 1 cup each.
Keyword Carrots, Green Peppers

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