A vibrant and tangy pickled vegetable recipe inspired by Mexican flavors, perfect for snacking or as a side dish.
Prepare the vegetables by peeling and slicing the carrots into thin rounds and slicing the onions and jalapeños into rings.
Use a mandoline slicer for even and quick slicing.
In a large pot, bring the water to a boil over high heat.
Ensure the pot is large enough to accommodate all the vegetables.
Add the carrots to the boiling water and cook for 5 minutes.
Blanching the carrots helps them retain their crunch.
Remove the pot from heat and add the onions, jalapeños, oregano, bay leaves, garlic, cider vinegar, and salt.
Stir gently to ensure all ingredients are well combined.
Let the mixture cool to room temperature, about 2-3 hours.
Cover the pot with a lid to prevent contamination while cooling.
Transfer the pickled vegetables and liquid into jars and refrigerate.
Ensure the vegetables are fully submerged in the liquid for optimal pickling.
Serve the pickled vegetables as a snack or side dish, and enjoy!
These pickled vegetables pair wonderfully with tacos or sandwiches.
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