MEXICAN-STYLE PICKLED VEGETABLES

Mexican-Style Pickled Vegetables image

Provided by Rick M.

Time 3h30m

Yield 1 Quart

Number Of Ingredients 13

1 medium red onion, halved through root end, thinly sliced
8 fresno chilies, stemmed, thinly sliced into rings
2 large carrots, peeled, cut into matchsticks (about 1 Â 1/2 cups)
1 tablespoon black peppercorns
1 tablespoon allspice berry
2 cups distilled white vinegar
1/3 cup sugar
4 teaspoons kosher salt
1 bay leaf
1 tablespoon dried Mexican oregano
1 lemon, zest removed in wide strips
1/4 cup fresh lemon juice
2 garlic cloves, lightly crushed

Steps:

Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.

Nutrition Facts : Calories 665.9, Fat 2, SaturatedFat 0.4, Sodium 9447, Carbohydrate 145.8, Fiber 17.7, Sugar 99.8, Protein 12.4