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A close-up of Mexican pickled vegetables, featuring sliced pink onions, carrots, celery sticks, and whole dried red chilies, paired perfectly with Roasted and Tomato Garlic Salsa. The vegetables appear crisp and vibrant in color.

Pickled Medley of Veggies

Serves: 6-8

Prep time: 5 minutes

Cook time: 5 minutes

A close-up of Mexican pickled vegetables, featuring sliced pink onions, carrots, celery sticks, and whole dried red chilies, paired perfectly with Roasted and Tomato Garlic Salsa. The vegetables appear crisp and vibrant in color.

INGREDIENTS

INGREDIENTS

  • 3 large carrots, peeled and sliced in rounds
  • 1 large red onion, julienne cut
  • 3 celery stalks cut in sticks
  • 12 Olde Thompson Whole Dried Chiles
  • 4 cups white distilled vinegar
  • 4 cups water
  • 1 cup sugar
  • 1/4 cup salt
  • 3 Tbsp corn starch

FEATURED PRODUCTS

INSTRUCTIONS

INSTRUCTIONS

  1. Take your vegetables, peel and cut them, place them in a bowl or a glass jar.
  2. Place your vinegar, water, sugar, salt and Olde Thompson Whole Dried Chiles in a pot and bring to a boil for 5 minutes.
  3. Next place over your cut up veggies and submerge, cover and allow them to pickle.
  4. Enjoy with your favorite, wings, dips, sandwiches, salads etc.

 

FEATURED PRODUCTS

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