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Mexican Fridge Pickles



1 small head cauliflower, separated into florets

45 large carrots, cut on the diagonal

1 onion, sliced

12 jalapenos, thinly sliced

1 red or orange pepper, sliced

45 garlic cloves, peeled and lightly smashed

1 Tbsp. dried oregano

2 cups of water

2 cups apple cider vinegar (you can use white vinegar but I like the sweetness of apple cider vinegar)

2 tsp. Kosher salt

10 or so black peppercorns

A handful of fresh cilantro, optional


Layer jalapeno, onion slices, garlic and sweet pepper into a clean jar with a lid, like an extra large mason jar, or divide into 2 jars. Heat vinegar, water, salt, peppercorns and oregano in a large pot and bring to a boil. If you want the carrots and cauliflower to be a bit on the softer side, once the brine is almost boiling, add carrots and cauliflower to brine and return to a boil, then remove from heat.

Add the vegetables to the jar and carefully pour the hot brine over. You want the brine to cover the vegetables. If you’ve added more veggies and the brine doesn’t completely cover them, simply heat up equal parts vinegar and water, enough to cover. Top with a handful of fresh cilantro, allow to cool. Cover and refrigerate.

The next day you can remove the cilantro as it will start to discolor after a few days and won’t look very appealing if left too long. You can also leave out the cilantro if there are haters in your family! Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture, and can be kept refrigerated for a few months.

Perfect for taco or nacho night, these pickles only improve with time and will add some delicious zip to any Mexican meal. The recipe is very flexible. Don’t want cauliflower? Add more carrots! Don’t want it too spicy? Start with one jalapeno and see how you like it, or remove and discard the seeds and white membranes.

Want the veggies to be very crunchy? Don’t pre-cook them first, just pack them raw into the jar.

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