I love making refrigerator pickled vegetables with all of my farmer's market finds. They're perfect for munching on before dinner, or as a sandwich topping. We make grilled fish tacos often in the summer, and this recipe, which I adapted from evakolenko.com makes a wonderful topping for them. I love this vegetable combo, but feel free to use any of your favorites. —CravingSomethingHealthy
5 cups of vegetables
large radishes (1 bunch)
large carrots, peeled
jalapeños (depending on how hot you like it)
loosely packed cilantro, chopped
large garlic cloves, smashed
apple cider vinegar
red wine vinegar
1 1/2 cups
kosher salt (or more to taste)
32-oz canning jars (or equivalent)
In This Recipe
Slice all vegetables and jalapeño (remove seeds and membrane from the jalapeños if you prefer less heat) into rounds, or thin slices, and toss together.
You should have about 5 cups of sliced vegetables
Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
Add 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.