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Author Notes: 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
Makes 5 cups of vegetables
- 10 large radishes (1 bunch)
- 3 large carrots, peeled
- 1 pickling cucumber
- 1-2 jalapeños (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)
- 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.
- This recipe was entered in the contest for Your Best Portable Side