No Cook Pickled Vegetables (Spicy) | Blue Zones Costa Rica




More of these No-Cook Pickled Veg. I first made them with @connor.cooks on the Simple Cooking Cooking Show and have become obsessed! I made this simple recipe to accompany the Gallo Pinto 🇨🇷 dish I made.

The spicy mix was the perfect contrast to the avocado.

Those are spicy habanero chiles you see there but it wasn’t as spicy as I expected. I put 1 habanero and 1 jalapeño in this batch. It could have used more 🌶 for me.

I changed the recipe slightly from what I did last time but it was just as nice. I love the coriander seeds there that pop in your mouth. So worth it!

No Cook Pickled Vegetables 

Serves 2-4 as appetizers
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Ingredients: 

—2 carrots, sliced on diagonal
—1 red onion, sliced
—1 garlic clove, minced
—1 jalapeño, sliced on diagonal
—1 habanero chile, sliced
—Sprinkle of dried marjoram, coriander seeds & oregano (about ¼ tsp. each)
—1 bay leaf
—½ cup white wine vinegar
—¼ cup water
—1/2 Tbsp sugar
—1 Tbsp salt
.

Directions: 

Mix all together in a bowl. Eat right away or let sit a couple hours in the fridge. It can keep a couple weeks in the fridge.

It's so good for you.

Serve as an appetizer. They are also great with meals that have fat or grease to them like tacos, burritos, steaks, cheesy or creamy dishes. Perfect flavor contrast.
.

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More of these No-Cook Pickled Veg. I first made them with @connor.cooks on the Simple Cooking Cooking Show and have become obsessed! I made this simple recipe to accompany the Gallo Pinto 🇨🇷 dish I made. The spicy mix was the perfect contrast to the avocado. . Those are spicy habnero chiles you see there but it wasn’t as spicy as I expected. I put 1 haberno and 1 jalapeño in this batch. It could have used more 🌶 for me. . I changed the recipe slightly from what I did last time but it was just as nice. I love the coriander seeds there that pop in your mouth. So worth it! . No Cook Pickled Vegetables . Serves 2-4 as appetizers . Ingredients: —2 carrots, sliced on diagonal —1 red onion, sliced —1 garlic clove, minced —1 jalapeño, sliced on diagonal —1 habanero chile, sliced —Sprinkle of dried marjoram, coriander seeds & oregano (about ¼ tsp. each) —1 bay leaf —½ cup white wine vinegar —¼ cup water —1/2 Tbsp sugar —1 Tbsp salt . Directions: . Mix all together in a bowl. Eat right away or let sit a couple hours in the fridge. It can keep a couple weeks in the fridge. It's so good for you. Serve as an appetizer. They are also great with meals that have fat or grease to them like tacos, burritos, steaks, cheesy or creamy dishes. Perfect flavor contrast. .
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