Pickled vegetables with a kick!


  • 2 medium onions
  • 1 large bell pepper
  • 1 small spicy chili pepper
  • 1 small cucumber
  • 6 cloves garlic
  • 1 large bottle vinegar (16 ounces)
  • 1 tablespoon salt


  • Clean a large glass mason jar by boiling it.
  • Chop the vegetables to the size of your choice.
  • Dry the vegetables, either by leaving uncovered in the fridge, squeezing, or cooking lightly.
  • Now, fill up the jar!
  • Add enough vinegar to cover the vegetables completely.
  • Seal and let it sit for a day or two in the fridge before tasting.
  • Eat as a side dish or on top of Gallo Pinto!

#sidedish #vegan #vegetarian #glutenfree

Recipe submitted by Alex Douglas - Peace Corps Volunteer, Costa Rica (2010-2012)

Photo courtesy of Peace Corps Costa Rica staff


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