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Mexican Pickling Spice (Organic)

$5.00

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

2 teaspoons MEXICAN PICKLING SPICE

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

1 tablespoon MEXICAN PICKLING SPICE

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

2 tablespoons MEXICAN PICKLING SPICE

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
Size

2 ounce

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