Pickled veggies show up on tables in many restaurants, bars, and homes across Mexico. These are great alongside meat, atop a quesadilla, or alone as a happy hour snack.
Ingredients
makes 6 cups
Step 1
Prepare a grill or grill pan to medium-high heat.
Step 2
Mix the wine, vinegar, olives, orange juice, brown sugar, lemon juice, olive oil, pickling spices, salt, and red pepper flakes in a large bowl to make the pickling juice.
Step 3
Brush the grill lightly with olive oil. Grill all of the vegetables until tender but still firm to the bite.
Step 4
Transfer the vegetables to the bowl with the pickling juice, and let them cool. Cover and refrigerate for at least 24 hours and up to 1 week before serving.
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