Spicy Pickled Vegetables
Having a jar of Spicy Pickled Vegetables in the fridge is never a bad idea! Radish, carrot and jalapeños are quickly pickled with garlic and cilantro to be crisp, delicious and with some heat. These crunchy gems are perfect on a sandwich, tacos or by themselves as a snack!
2 tablespoons sugar 1 tablespoon kosher salt 1/4 cup apple cider vinegar 1/4 cup red wine vinegar 1/2 cup white wine vinegar or distilled white vinegar 1 bunch carrots small with the leafy tops and usually organic, sliced 2 bunches radish sliced 2 jalapeno peppers sliced 3 cloves garlic smashed peeled 1/3 cup cilantro chopped
Start by adding the sugar and salt into a medium saucepan. In any recipe, sugar and salt are simply added for flavor.
Next, pour in all the vinegars and heat on medium, stirring occasionally until the sugar and salt have dissolved. Then remove the pan off of the heat and cool completely.
Meanwhile, wash, pat dry and slice the carrots, radish and jalapeños. Also, smash and peel 3 large cloves of garlic and chop up 1/3 cup fresh cilantro.
In a large 32 ounce jar, combine all of the vegetables with the cilantro and garlic
Pour the cooled pickling solution over the vegetables and fill the jar with cold water until the vegetables are just covered. Try using a spoon to press the vegetables down to submerge.
Seal the jar tightly with the lid and tip it back and forth a few times just to insure that the water and vinegar mix.
Place the jar of quick pickled vegetables into your fridge for 18 to 24 hours and in no time you will have crunchy, delicious and a smidgen spicy pickled vegetables.
This is a quick pickling recipe. For any canning info please visit and read the USDA guidelines. Calories: 20 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 455 mg | Potassium: 98 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 3592 IU | Vitamin C: 5 mg | Calcium: 11 mg | Iron: 1 mg