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.
Pickled Veggies
Servings: 12 servings
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.
Ingredients
- 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)
- 2 cloves garlic cloves or more if you like
- 1 jalapeño thinly sliced (or your favorite spicy pepper)
- ¼ bunch cilantro minced
Brine
- ½ cup distilled white vinegar
- ½ cup apple cider vinegar (or just more white vinegar)
- 1 cup water
- 1 tsp sugar
- 1 tbsp kosher salt
Instructions
- 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 jars in the refrigerator and enjoy.
Notes
Other optional veggies: daikon, cauliflower, green beans, cucumbers, mini peppers, sweet onions, garlic.
Monica
How long do these last in the fridge?
Gabbie
In the instructions you say to add sugar but in the ingredients list it doesn’t say how much?
Thank you.
lenaskitchen
Thank you so much for catching that. I updated the recipe to include the sugar, which is 1 tsp.
anna
Once you pour the solution over the veggies, how soon before they are pickled?
p.s. if you have any pickled recipes for the summers you should post a blog or in your stories on IG!
I am looking for a good /Russian cucumber/tomatoes pickled recipe!
Chelsey
Day 3 of Whole30 and I made these last night (no sugar of course). Yum. Probably a jar’s worth didn’t end up in a jar…but eaten right away. Delicious and a great and simple way to get crunch, veggies, and a punch of flavor. Thank you!
lenaskitchen
Awe, I am so glad to hear this… I LOVE anything pickled and especially during Whole30, I feel like I need a whole crunch in my mouth. I am so happy you tried this recipe and it worked out for you while doing Whole30. Thank you for sharing your feedback.