Spicy Pickled Vegetables


Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

These pickles will keep for a week or two, refrigerated, but they taste best at room temperature. They’re good with drinks, as an accompaniment to Avocado Quesadillas, or served with stewed or roasted meats or cold cuts.


  • 4 large carrots, peeled and sliced into ½-inch-thick rounds
  • 2 medium onions, sliced into thick half-moons
  • 3 or 4 jalapeño chiles, quartered lengthwise
  • 4 garlic cloves, peeled
  • 1 teaspoon salt, or to taste
  • 10 peppercorns
  • 1 teaspoon coriander seeds
  • A small epazote sprig (optional)
  • 1 bay leaf
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried Mexican oregano


    Put the carrots, onions, jalapeños, garlic, salt, peppercorns, coriander seeds, epazote, bay leaf, vinegar, and olive oil in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the carrots are just cooked through. Transfer to a bowl to cool.

    When the vegetables are cool, add the oregano. Taste and add salt if necessary.