Get Pickling! Heres A Mexican Take On Pickled Root Vegetables Recipe

Name: Get Pickling! Heres A Mexican Take On Pickled Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, enough to generously coat the bottom of the pot; 1 head garlic, split in half horizontally; 6 allspice berries; 1 tablespoon coriander seeds; 2 teaspoons black peppercorns; 2 fresh chile peppers; 1 bay leaf; 2 sticks cinnamon; red wine or apple cider vinegar; shallots, cipollini or any small version from the allium family, peeled and sliced in half; carrots, sliced into strips or batons; small potatoes (boiled until slightly tender); cauliflower, beets or whatever catches your eye at the market

Servings: persons

olive oil, enough to generously coat the bottom of the pot
1 head garlic, split in half horizontally
6 allspice berries
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 fresh chile peppers
1 bay leaf
2 sticks cinnamon
red wine or apple cider vinegar
shallots, cipollini or any small version from the allium family, peeled and sliced in half
carrots, sliced into strips or batons
small potatoes (boiled until slightly tender)
cauliflower, beets or whatever catches your eye at the market

1
Combine all the ingredients for the pickle base in a pot large enough to hold all of your pickles and place over medium low heat.
2
Add the shallots and potatoes and cook for 5 minutes, shaking the pan occasionally.
3
Add the carrots and whichever other vegetable you choose to pickle and simmer until the carrots are cooked through but still crisp.
4
Turn off the heat and add enough vinegar to coat the vegetables.
5
Resist eating them for a few hours and at least three days for optimum flavor.
6
They will keep for two weeks stored in an airtight container in the fridge.

454

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive oil, enough to generously coat the bottom of the pot, 1 head garlic, split in half horizontally, 6 allspice berries, 1 tablespoon coriander seeds, and more.

Yes, Get Pickling! Heres A Mexican Take On Pickled Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Get Pickling! Heres A Mexican Take On Pickled Root Vegetables

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