Mexican-style pickles

Mexican-style pickles

By
From
Cantina
Makes
500 ml
Photographer
Chris Middleton

I discovered these pickles while preparing a traditional Yucatán dish called cochinita pibil. The pickles are so versatile for both meat and seafood cooking. They are a great cooling agent and an attractive accompaniment for spicy dishes, barbecues and cured meats. The solution can be used to pickle a variety of vegetables, fruit and chillies as well as for a light dressing for salads.

Pickling solution

Ingredients

Quantity Ingredient
250ml cider vinegar
220g sugar
1 cinnamon stick
1/4 teaspoon whole black peppercorns
1/4 teaspoon cumin seeds
2 oranges, zested and juiced
2 garlic cloves, smashed
1/2 bunch oregano leaves
1 bay leaf

Possible vegetables & fruit for pickling

Quantity Ingredient
small red onions, halved, quartered or sliced
heirloom radishes, thinly sliced
heirloom carrots, thinly sliced
jalapenos, thinly sliced
nectarines, thinly sliced
peeled cherry tomatoes

Method

  1. To make the pickling solution, combine the vinegar and sugar in a small saucepan and gently simmer, stirring occasionally, until the sugar dissolves.
  2. Meanwhile dry-fry the cinnamon, peppercorns and cumin seeds in a small frying pan over low heat, until fragrant.
  3. Add the orange zest and juice, garlic, oregano and bay leaf and set aside to cool.
  4. Bring the pickling liquid to the boil and pour over the vegetables or fruit to cover. Allow to cool.
  5. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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