Pickled Mexican Mixed Vegetables

Pickled Mexican Mixed Vegetables

Hands-on Time: 00h 20m
Makes: 1 serving

A quick spicy pickled vegetables recipe packed with jicama, carrots, radishes, onion and jalapeño.

Makes 1 quart.

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  • 1 cup jicama, peeled and cut into 3-inch pieces
  • 3 medium carrots, peeled and cut crosswise into 1/3-inch slices
  • 8 radishes, quartered
  • 1 medium yellow onion, peeled and cut into 1/2-inch wedges
  • 2 jalapeño peppers, quartered lengthwise, seeds and stems removed
  • 1/2 cup cilantro, chopped
  • 2 Simply Organic® Bay Leaves
  • 1 cup water, divided
  • 1 tablespoon Simply Organic® Garlic Salt
  • 1/2 teaspoon Simply Organic® Oregano
  • 1 tablespoon cane sugar
  • 1 1/2 cups white vinegar


  1. In a medium-sized bowl, combine jicama, carrots, radishes, onion, jalapeño, cilantro and bay leaves. Stir gently until well combined.
  2. Into a 1-quart jar, place vegetables, leaving about an inch of space at the top. If you have leftover vegetables, store them for another use.
  3. Into a medium-sized saucepan over medium heat, pour 1/2 cup water. Add garlic salt, oregano and sugar. Cook, stirring frequently, until sugar dissolves.
  4. Into the jar, pour liquid from the saucepan and add remaining 1/2 cup water and vinegar. If vegetables are not covered, add more water until completely covered.
  5. Put on lid and store in refrigerator for at least 24 hours and up to 3 months.