This is my very first posted recipe on Edible Fares! I didn’t even think about it until after it was posted, but why not start off with good ol’ spiciness? This is sure to get the taste buds moving.
I have been to several Mexican restaurants where they serve these delicious pickled vegetables. Most times they contain cauliflower, jalapeños, onions, and carrots. I tested out the recipe without the cauliflower only because I didn’t have any on hand. I did have an abundance of fresh, garden-grown peppers and thought I should use them before they went bad.
What better way than to pickle right? So, take a look at the recipe (and beware). They turned out hotter than I expected. You know it’s a hit and miss with jalapeños, but clearly, the heat factor was on point. Regardless, they are still delicious and they’ll keep for a bit since they were canned. Once opened though, they’ll only last maybe a month or two. No preservatives you know.
I think next time I’m going to add in the cauliflower and cut back on the oil. There are a ton of different vegetables you can use for this recipe so go ahead and play around with it and see what you come up with. I’d love to hear your version of pickled vegetables.