Win a copy of Permaculture Playing Cards this week in the Permaculture forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • James Freyr
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • Mike Jay Haasl
  • Dave Burton
  • Pearl Sutton
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Joseph Lofthouse
garden masters:
  • Steve Thorn
gardeners:
  • Dan Boone
  • Carla Burke
  • Kate Downham

Mexican pickled vegetables

 
Posts: 68
Location: Orange County, CA, USA
1
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Sometimes I'm kinda slow. I've always loved the spicy pickled carrots they serve at Mexican restaurants. (I believe the dish is called escabeche in Spanish.) But even though I've been really into making sauerkraut, dill pickles, kimchi, etc. for years it never occurred to me to make the Mexican style until a few months ago.

Hokey smokes! What is wrong with me?

Since I started, these have become a daily staple, only getting better with some trial and error. So I thought I'd share how I'm doing it. Sorry for imprecise measurements, but that's how I cook.

I start with roughly equal weights of carrots, radish and onion cut into chunks that look bite-sized. You could do it without the radishes or vary the ratios, but keep the onion to no more than a third of the total.

Per pound of veggies, I add 4-5 cloves of garlic, a couple sliced jalapeños, a small handful of cilantro, the juice of a quarter lime, and 1 and 1/2 teaspoons of fine sea salt.

I mix all the ingredients then put them in quart Mason jars, loosely packed (not jammed in like sauerkraut) with at least an inch of headspace, usually a little more. Then I add filtered water to about a half inch above the vegetables.

I have a pickling crock, but I like the simplicity of pickling in the jars. I put canning lids and rings on, loose enough for fermenting gas to escape. I put the jars on a shelf in the kitchen for 4-5 days. A couple times a day as I'm walking by, for each jar I tighten the lid, turn the jar over and shake it, then put it back in place upright with the lid loosened. That mixes things up, but more important it keeps mold from forming on any of the vegetables that float to the top.

Then when they are ready, enjoy!

I'd love to know variations on this others are making.
 
Posts: 216
Location: east and dfw texas
3
forest garden hunting trees chicken bee woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
That is just the way I do it also
 
gardener
Posts: 2695
185
forest garden fungi trees books food preservation bike
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
My mouth is watering just reading about it.
JohN S
PDX OR
 
Posts: 40
Location: South-central Iowa
6
forest garden fungi trees chicken bike bee
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I'm gonna try this.
Oregano?
 
pollinator
Posts: 1354
Location: RRV of da Nort
165
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thanks for this recipe, Myron.  We don't come across this type of side-dish up in the north central states so much, but I came across it several times at small Mexican eateries when driving between San Diego and the Imperial Valley.....really enjoyed the flavors.  Now I know I can make it at home.....Thanks again!
 
steward
Posts: 7926
Location: Currently in Lake Stevens, WA. Home in Spokane
315
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I love those 'pickles'.  
It is basically a Mexican version of the classic Italian Giardiniera Mix.

See recipe: Giardiniera Mix


Source:
 
It's weird that we cook bacon and bake cookies. Eat this tiny ad:
permaculture bootcamp - learn permaculture through a little hard work
https://permies.com/wiki/bootcamp
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!