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 till love them. I hope you try these yourself and let me know what you think.
INGREDIENTS:
2 bundles of 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 (this is optional, but if you like garlic flavor, you can add more)
1-2 jalapeños thinly sliced (you can substitute with your favorite spicy pepper too)
A handful of cilantro, minced
1/2 cup of distilled white vinegar
1/2 cup of apple cider vinegar (or you can use all white vinegar)
1 cup water
1 tablespoon of kosher or sea salt
Different sized Mason Jars
Wash the radishes and carrots and cut into matchstick sizes, or round sizes (about thickness of a 25¢ 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!
Other optional veggies to try and pickle : daikon, cauliflower, green beans, cucumbers, mini peppers, sweet onions, garlic.
