My favorite Mexican restaurant, El Bandido in Middletown, NY, tops their delicious Nachos and Chilaquiles with spicy pickled jalapeno and radish. I love the heat it adds to the perfect bite. That is if you are lucky enough to get it before your dinner partner steals it from you.
This week on my Personal Chef menu I have Beef Barbacoa and thought why not add some spicy pickled vegetables? So here it is:
Spicy Pickled Vegetables
For the vegetables I chose:
- Organic tricolor carrots. I love the colors
- Mini Cucumber
Do not limit yourself to these vegetables. Select those that are your favorites or are in season.
- I used 1/2 pint size Mason jars. This size makes for a nice gift.
- This recipe produced mildly spicy results. If you like it hot add an additional jalapeno or two.
- Pack the vegetables in the jar tightly. I did not and after sitting the vegetables absorbed the brine and shrunk up a bit.
- These vegetables would be perfect chopped up and layered on a Muffuletta sandwich.
- For the Brine
- 2 cups water
- 2 cups white vinegar
- 3 tablespoons honey or Agave syrup
- 2 tablespoons salt
- 5 bay leaves
- 1 tablespoon fresh oregano leaves
- 1 tablespoon peppercorns
- Generous sprinkle of fresh ground pepper
- For the Vegetables
- 4 carrots, peeled and sliced into ½ inch coins
- 3 jalapeno, seeded and sliced into ¼ inch slices
- 6 radish, sliced into ¼ inch coins
- 4 mini cucumber, sliced into ¼ inch coins
- 10 cloves garlic, quartered
- 5- ½ pint Mason Jars
- Combine all the brine ingredients in a 2-quart saucepan
- Bring to a boil over high heat
- While brine is on the stove layer vegetables in ½ pint Mason jars
- Pour brine over vegetables to the rim of the mason jar
- Slip 1 bay leaf in each jar
- Let cool about 1 hour
- Vegetables are ready to eat
- Cover and refrigerate
I would love to hear how you would use Spicy Pickled Vegetables in the comments below.
Remember always #PlayWithYourFood