SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Pickled Vegetables
From 'The Road to Mexico' by Rick Stein
Impart a special and unqiue flavour to your pickled vegetables, enough to fill a 2 litre Kilner jar.Ingredients
- 2 tbsp olive oil
- 3 carrots, sliced on the diagonal about 5mm thick
- 150g cauliflower florets
- 4 green jalapeno chillies, whole
- 6 cloves garlic, peeled
- 1 onion, thickly sliced
- 400ml white wine or cider vinegar
- 1 tbsp brown sugar
- 1 bay leaf
- 6 peppercorns
- 4 allspice berries, bruised
- 1 tsp salt
- 2 small courgettes, cut on the diagonal into 5mm slices
- 10 radishes, trimmed and cut in half
- 2 sprigs thyme
Recipe
- Heat the olive oil in a pan and sauté the carrots, cauliflower, jalapenos, garlic, and onion for about 5 minutes.
- Add the vinegar, sugar, bay leaf, peppercorns, allspice berries, salt, and 300ml of water and bring to the boil.
- Turn the heat down until the liquid is barely simmering and cook for another 5 minutes or so. The vegetables should still have some crunch.
- Add the courgettes and radishes, then remove from the heat and leave the mixture to cool for 10 minutes.
- Transfer it to a sterilised Kilner jar and add the thyme sprigs.
- Seal the Jar and once it is completely cold, put it in the fridge. Leave it for 3-5 days before serving. This keeps for up to 3 weeks in the fridge.
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