Mexican Pickling Spice (Organic)


SKU: B97 Categories: ,

Product Description

Package weight:  2 ounces

Pickle your own chile peppers, or brine a brisket for barbacoa.  This blend will be all you need to add to vinegar and salt.

Ingredients: Mexican Oregano, Organic Lemon Peel, Organic Onion, Organic Garlic, Organic Marjoram, Organic Thyme, Organic Ginger Chips, Organic Black Peppercorns, Organic Clove Buds.

No Salt
No Sugar

*Good in any pickle recipe

*Wonderful as a flavoring for brines for slow-cooked barbaquoa

*Grind in a spice mill for a great seasoning for ground meat and roasts.


RECIPE:  Mexican Pickled Peppers and Vegetables

2 tablespoons olive oil

1 onion; halved, then sliced

2 carrots, peeled and sliced

2 cloves garlic, sliced

12 jalapenos

2 cups water

1 cup white vinegar

1 and 1/2 teaspoon sea salt


Cook onion, carrots and garlic in the olive oil just until all is tender.  While these vegetables are cooking, slit the jalapenos on two side lengthwise with a sharp paring knife.  Toss them into the pan with the other vegetables and cook for 3-4 minutes.

Add the remaining ingredients and bring to a boil.  Remove from the heat and allow to cool on the counter.  Store in the refrigerator.

*Set a bowl of these authentic pickled peppers and vegetables on the table with your Mexican and Southwestern dinners.

*Chop with fresh tomatoes and cilantro for a garnish on top of tacos, chalupas and enchiladas; or roll into a burrito or chimichanga.

*Put a kick in your potato salad with a few tablespoons of these chopped peppers and vegetables.

*Stir into sauces for meats.

Yield:  About 1 quart


RECIPE:  Quick Pickled Chilies

2 pounds whole chile peppers

3 cups water

2 cups white vinegar

2 tablespoons pickling salt


With a sharp paring knife, cut 2 slits lengthwise down sides of chile peppers; set aside in a non-reactive bowl.

Heat remaining ingredients in a sauce pan and pour over chile peppers.  Allow to cool; cover and let stand at room temperature for 4 hours.  Refrigerate and continue to cure in the refrigerator if you desire a milder chile.

*Serve with all Mexican and Southwestern meals.

*Include with meals centered around barbeque or roasted meats.

*Dice and fold into potato or macaroni salad.

*Serve with sandwiches and on cold cut platters.

*Top hamburgers and hot dogs with sliced pickled chilies and fresh onions.


RECIPE:  Sweet Pickled Carrots

6 pounds carrots

2 tablespoons pickling salt

3 cups sugar

3 cups white vinegar

3 cups water


Peel carrots and slice lengthwise.  Cut into 3-inch pieces.  Place in a kettle with the salt and enough water to cover; boil for 8 minutes.  Drain and rinse; pack into  hot sterilized 1-pint jars.

Bring remaining ingredients to a boil in a saucepan and simmer for 5 minutes; pour over carrots.  Seal and process in a boiling water bath for 10 minutes.  Cool completely on the counter before storing in the pantry.

*These are good as a snack all by themselves, but do include with any meal where pickled vegetables are welcomed.

*Slice lengthwise into strips and roll into those sandwich wraps.

*Place in the center of Panini before griddling.

*Dice and include in macaroni, potato, tuna and chicken salad.

*Many Asian dishes call for pickled vegetables–include these!

Yield:  About 6 pints
















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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in

2 ounce


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