Ingredients

The following ingredients have 5 Servings
  • 10 large radishes (1 bunch)
  • 3 large carrots, peeled
  • 1 pickling cucumber
  • 1-2 jalapeños (depending on how hot you like it)
  • 1 cup loosely packed cilantro, chopped
  • 3 large garlic cloves, smashed
  • 2 cups white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1 cup water
  • 1 1/2 cups white sugar
  • 2 teaspoons kosher salt (or more to taste)
  • 2 32-oz canning jars (or equivalent)

Instruction

  • Slice all vegetables and jalapeño (remove seeds and membrane from the jalapeños if you prefer less heat) into rounds, or thin slices, and toss together.
  • You should have about 5 cups of sliced vegetables
  • Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
  • Add vinegars, water, garlic, sugar, and salt in a medium saucepan and bring to a boil.
  • Turn off heat, and let pan cool until contents come to room temperature. Remove garlic.
  • Place vegetable mixture into 2-32 oz jars (or equivalent).
  • Pour 2 cups of liquid into each jar, so that vegetables are covered with liquid.
  • Place lids on jars, and refrigerate for at least 1 day and up to 4 weeks.
  • Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture as they sit.