I love anything pickled. And one of my favorite condiments to pickle are cucumbers, radishes, daikon and carrots and so much more. So I just love this Mexican version with spicy jalapeños and cilantro. These pickled vegetables are so addictive I found myself snacking on them straight from the jar and I am almost finished with the entire batch in a week. You can add these to your breakfast, lunch and dinner. You will love them. I hope you try these yourself and let me know what you think.
- 2 bundles radishes, thinly sliced
- 3 carrots, thinly sliced into rounds or matchsticks
- 1 red onion, thinly sliced (cut into half and then thin slices)
- a few garlic cloves, to taste
- 1-2 jalapeños, thinly sliced (or your favorite spicy pepper)
- a handful of cilantro, minced
- 1/2 cup distilled white vinegar
- 1/2 cup apple cider vinegar (or just more white vinegar)
- 1 cup water
- 1 tsp sugar
- 1 tbsp kosher or sea salt
- assorted mason jars
- Wash the radishes and carrots and cut into matchstick sizes, or round sizes (about thickness of a quarter). Cut your red onion in half and then into thin slices.
- In a small saucepan, heat the two vinegars, water, salt and sugar until it starts to simmer and the salt and sugar has dissolved.
- Place your veggies and jalapeño in a bowl and mix in the cilantro and then distribute them equally into the mason jars. Pour the vinegar mixture over the veggies.
- Store in a jar and enjoy within the next two weeks!