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Mexican Pickled Vegetables

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Photo of the prepared recipe
Photo attribution: Flickr: janelle js pw
Ready In: 35 minutes
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
Served as an appetizer or a healthy snack, you’ll love these spicy vegetables!

What you'll need

Large Bowl or Resealable Bag
Cutting board
Sharp knife
Vegetable peeler
Measuring spoons
Measuring cups
Spatula or spoon


Serves 8
1 pound Red Potatoes cubed
3 Carrots medium, peeled and sliced
2 Jalapeño Peppers stemmed and cut into thick slices
2 cloves Garlic thinly sliced
2 Bay Leaves
1 Bell Pepper cut into strips
1/2 Onion Medium, cut into strips
1 cup Cider Vinegar
1 teaspoon Oregano Dried
1/2 teaspoon Salt
1/2 teaspoon Sugar


1.Place potatoes in a saucepan with ¼-inch of water (or place in a steamer basket). Bring water to a 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.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 8

Amount Per Serving
Calories 60
% Daily Value*
Sodium 170 mg7%
Total Carbohydrate 15 g5%
Dietary Fiber 3 g11%
Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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