Mexican Pickled Vegetables

Posted on September 27, 2012 by the farm crew

 

Mexican Pickled Vegetables
Author: 
Recipe type: Appetizer
Serves: 8
 

Ingredients
  • 1 pound red potatoes (about 4 medium potatoes), cut into cubes
  • 3 medium carrots, peeled and sliced
  • 2 jalapeno peppers, stemmed and cut into thick slices
  • 2 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 bell pepper, cut into strips
  • ½ medium onion, cut into strips
  • 1 cup cider vinegar
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp sugar

Instructions
  1. Place potatoes in a sucepan with ¼ inch water. Bring water to boil; cover and steam for 5 minutes.
  2. Add carrots; cover and steam for 5 minutes more or until potatoes are tender. Remove from heat and run under cold water to quickly cool vegetables.
  3. Place in a large bowl/jar or resealable bag with all remaining ingredients. Cover and refrigerate for at least 1 hour or overnight, stirring occasionally.
  4. Serve chilled.