Delicious Mixed Spanish Pickle Recipe That Brings Color to Your Table + Photo

According to Saed News Cooking Service, if you are interested in trying delicious pickles with different flavors and ingredients, we recommend making Spanish-style pickles along with their special sauce. One of the main ingredients in this pickle is olives, which are commonly served as a side condiment on many dining tables.

Pickles are tasty condiments that usually share some common base ingredients. They are prepared in a variety of flavors. Sometimes they include vegetables such as mushroom and green bean pickles, sometimes fruits such as kiwi and sour cherry pickles, and sometimes a mix of different ingredients. If you enjoy eating pickles with meals, don’t miss this Spanish pickle recipe.

Spanish pickle is a mixed pickle with a rich variety of ingredients. This diversity of flavors makes it very delicious and distinguishes it from other pickles. If you enjoy eating olives with meals, you will definitely enjoy the taste of this pickle as well. Due to its ingredients, it is considered a “warm-natured” pickle in traditional food classifications.

Ingredients for Spanish Pickle

• Green pitted olives: 130 g

• Corn: 1 cup

• Carrots: 3

• Bell peppers: 2

• Sugar: 1 tablespoon

• Mushrooms: 350 g

• Odorless olive oil: 1 cup

• White vinegar: 1/2 cup

• Black seed (Nigella seeds): 2 tablespoons

• Salt, black pepper, and paprika: as needed

How to Make Spanish Pickle with Mushrooms and Corn

First, peel and finely chop the carrots. Wash and finely dice the bell peppers (using colorful peppers makes the pickle more visually appealing). Wash the mushrooms thoroughly; if they are small, they do not need to be cut. Slice the olives into pieces. You can either steam fresh corn or use canned corn.

Place all the chopped ingredients in a bowl and mix well.

In a separate bowl, combine olive oil, white vinegar, sugar, salt, and spices. Mix well, then add black seeds and stir until the sauce becomes uniform.

Pour the prepared sauce over the vegetables and mix thoroughly. Then transfer the mixture into clean glass jars and seal tightly. Store in a cool, dry place for about 10 days until the pickle is ready.

Enjoy your meal!

Key Tips for Making Spanish Pickle

• If you prefer a sharper, more acidic taste, you can increase the amount of white vinegar.

• Baby corn can be used instead of regular corn if desired.

• Make sure carrots and bell peppers are completely dry before chopping.

• You may optionally add garlic for extra flavor.

• The maximum storage time for this pickle is about 1 month.

• Mushrooms can be blanched: boil briefly, then transfer to ice water, let cool, dry completely, and then chop.

• Use odorless olive oil to avoid altering the flavor of the pickle.

• You can also add other vegetables such as cauliflower based on preference.