Have you ever been to a really good Mexican restaurant where they bring you those amazing pickled carrots with jalapenos? Yeah, they’re pretty amazing. We’ve even posted on this before from our good friend and chef Alejandro! We had a bunch of veggies that were getting pretty sad, so instead of being wasteful we re-purposed them in to this incredible relish. We tossed this in to a fresh salad in lou of dressing, topped it on to some baked cod and added it like giardinera to a sandwich! It’s very versatile and packed with flavor. The recipe below is a loose version of what we did, use what you have on hand for vegetables- we used carrots, celery, onion, sweet mixed peppers and cilantro.
2-3 cups vegetables, carrots/ celery/ onion/ peppers
4-6 garlic cloves, rough chop or whole
1/2 cup chopped cilantro, optional
1/2 cup apple cider vinegar
1/2 cup rice wine vinegar
1-2 cups water
1 teaspoon coriander seeds
1/2 tsp salt and pepper, to taste
1.) Chop your vegetables to bite size or relish size pieces ( however you’d like to eat them!)
2.) Place all vegetables, garlic, cilantro, vinegars and coriander, salt and pepper in to a large saucepan, add enough water to cover everything.
3.) Bring the pan to a boil, then reduce heat and cook for about 5 more minutes.
4.) Once cooled slightly, put in to Ball jars to store in the refrigerator, And they’ll keep for about 3 months.