Ingredients

The following ingredients have 4 Servings
  • 1 lb Carrots (shredded)
  • 1 lb Radishes (shredded)
  • 1 Large Shallots (thinly sliced)
  • 1/4 Cup Fresh Cilantro (chopped)
  • 2 Fresh Jalapeños (sliced)
  • 2 Tsp Whole Black Peppercorns
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Crushed Red Pepper Flakes (crushed)
  • 2 1/2 Cups Water
  • 1 3/4 Cups Apple Cider Vinegar
  • 4 Tsp White Sugar
  • 4 Tsp Salt

Instruction

  • Clean 4 pint jars and lids. Pack the carrots, radishes, shallots, cilantro, and Jalapeños evenly into pint jars.
  • Divide peppercorns, mustard seeds, cumin seeds, and crushed red pepper flakes evenly among jars.
  • In a small saucepan combine the water, the vinegar, sugar and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Pour hot vinegar mixture over vegetables making sure to cover vegetables.
  • Let cool for 30 minutes. Seal and label jars. Chill overnight before serving.