Pickled Vegetables Mexican Style

• 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 teaspoons kosher salt (or more to taste)
• 2 32-oz canning jars (or equivalent)

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

radishes, carrots, cucumber, jalapeufos, cilantro, garlic, white vinegar, apple cider vinegar, red wine vinegar, water, white sugar, kosher salt, canning jars

Taken from food52.com/recipes/23127-pickled-vegetables-mexican-style (may not work)