Pickled Vegetables Mexican Style

• Produce

  • 3 Carrots, large
  • 1 cup Cilantro, loosely packed
  • 3 Garlic cloves, large
  • 1 Jalapenos
  • 1 Pickling cucumber
  • 10 Radishes (1 bunch, large

• Baking & Spices

  • 2 tsp Salt
  • 1 1/2 cups White sugar

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1/2 cup Red wine vinegar
  • 2 cups White vinegar

• Liquids

  • 1 cup Water

• Other

  • 2 -32-oz canning jars (or equivalent

Found on cravingsomethinghealthy.com

Ingredients

• 10 large radishes (1 bunch)
• 3 large carrots, peeled
• 1 pickling cucumber
• 1-2 jalapenos (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 tsp salt (or more to taste)
• 2 -32-oz canning jars (or equivalent)

Directions

• Slice all vegetables and jalapeno (remove the seeds and membrane from the jalapenos if you prefer less heat) into rounds, or thin slices and toss together.
• You should have about 5 cups sliced vegetables.
• Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
• Mix 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.