Skip to content

Food & Recipes

Font Size

Elvia's Mexican Pickled Vegetables

Elvia's Mexican Pickled Vegetables
This Recipe Is:

WebMD Recipe from

These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well in the refrigerator. Packed into glass jars, it makes a nice gift.

Prep: 30 minutes | Total Time: 2 3/4 hours (including 2 hours cooling time)
  • 1 tablespoon
    black peppercorns
  • 2 teaspoons
    allspice berries
  • 2 teaspoons
    coriander seeds
  • 1 teaspoon
    whole cloves
  • 1 cup
    extra-virgin olive oil
  • medium onion, thinly sliced
  • 10 cloves
    garlic, peeled
  • 1 large head
    cauliflower, broken into small florets
  • 1 pound
    pearl onions, fresh (peeled; see Tip) or frozen (thawed)
  • medium carrots, cut into 1/4-inch rounds
  • large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
  • small habanero, or 2 small jalapeño peppers, stemmed and thinly sliced
  • 2 1/2 cups
    distilled white vinegar
  • bay leaves
  • 2 tablespoons
    dried oregano
  • 1 tablespoon
  • 1 teaspoon
    cumin seeds
  1. Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).
  2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.
  3. Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.



Tips: If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Nutritional Information

Makes: about 8 cups
  • Calories116
  • Fat10 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates7 g
    • Dietary fiber2 g
  • Protein1 g
  • Sodium166 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.