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Makes
5 cups of vegetables
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
Ingredients
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10
large radishes (1 bunch)
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3
large carrots, peeled
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1
pickling cucumber
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1-2
jalapeños (depending on how hot you like it)
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1 cup
loosely packed cilantro, chopped
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3
large garlic cloves, smashed
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2 cups
white vinegar
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1/2 cup
apple cider vinegar
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1/2 cup
red wine vinegar
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1 cup
water
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1 1/2 cups
white sugar
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2 teaspoons
kosher salt (or more to taste)
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2
32-oz canning jars (or equivalent)
Directions
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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.
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You should have about 5 cups of sliced vegetables
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Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
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Add vinegars, water, garlic, sugar, and salt in a medium saucepan and bring to a boil.
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Turn off heat, and let pan cool until contents come to room temperature. Remove garlic.
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Place vegetable mixture into 2-32 oz jars (or equivalent).
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Pour 2 cups of liquid into each jar, so that vegetables are covered with liquid.
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Place lids on jars, and refrigerate for at least 1 day and up to 4 weeks.
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Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture as they sit.
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