Encurtidos

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Encurtidos

Pickled Vegetables

Encurtidos are Mexico’s crunchy, tangy secret weapon. These pickled jalapeños, carrots & onions are the perfect sidekick to tacos, tortas, tostadas—basically anything that needs a punch of flavour. Made with vinegar, spices & a whole lot of attitude, they’re a staple in every good Mexican kitchen.

SPICINESS

COOKING TIME

15min

Ingredients

  • 14 jalapeño chillies
  • 3 carrots
  • 1 onion
  • 6 garlic cloves
  • 1 lt vinegar
  • 1 lt water
  • 1 tsp thyme
  • 1 tsp oregano
  • 4 bay leaves
  • 3 aromatic cloves
  • 1½ tbsp rock salt
  • 1 tsp raw sugar
  • 1 tsp peppercorns
  • Oil

Cooking Instructions

  1. Wash all the ingredients thoroughly.
  2. Cut the jalapeños in half, slice the carrots & cut the onions into 3cm squares.
  3. In a pot, combine the water, vinegar & spices. Let it boil for 10 minutes.
  4. Pan-fry the veggies with the garlic for 5 to 7 minutes.
  5. Transfer the veggies to a bowl & pour the mixture over them. Let it rest for 2 hours. The longer it rests, the better they’ll taste.

¡Buen provecho!

 

 

 

 

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