I love anything pickled. So when I saw this recipe floating around on Pinterest, I knew I had to make it. I’m no stranger to pickling vegetables – one of my favorite condiments is do chua, Vietnamese pickled daikon and carrots, so I just love this Mexican version with spicy serranos and cilantro. These pickled vegetables are so addictive I found myself snacking on them straight from the jar and I finished the entire thing in a week. They’re also the perfect accompaniment for carnitas tacos, which will be featured later this week!
INGREDIENTS
- 2 bundles radishes (thinly sliced)
- 3 carrots (thinly sliced)
- 3 serrano or jalapeno chiles (thinly sliced)
- handful cilantro (minced)
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- kosher or sea salt
INSTRUCTIONS
- In a small saucepan, heat the two vinegars, sugar and a spoonful of salt until it starts to simmer and the salt and sugar has dissolved. Let the mixture cool to room temperature. Prep the vegetables.
- Pour the vinegar mixture over the radishes, carrots, and chiles. Mix together and add the cilantro.
- Store in a jar and enjoy within the next two weeks.
(images by HonestlyYUM)
Made this today with white radishes, Did not have apple cider vinegar, so added apple juice to my white vinegar and white wine vinegar…they are tasty! Added cilantro, left out the jalapenos.
Is the vinigar supposed to cover the vegetable?
I doubled the liquid, but probably didn’t need to. The carrots and radishes shrink down after sitting in the vinegar for a little while.
Just wondering what the shelf (refrigerated) life of these pickles is? I make all kinds of pickles, live in Mexico and sell at our local Farmer’s Market. I think these would sell well but I’m hoping they will keep for more than a week ot two.
can these be canned and processed or do they have to be in the refrigerator
I’m sure they could be canned and processed although I’ve never tried before.
After I initially commented I seem to have clicked on the -Notify me when new comments are
added- checkbox and from now on each time a comment is added I receive 4 emails with the same comment.
Perhaps there is an easy method you are able to remove
me from that service? Kudos!
How much salt did you use? Thanks!
Just a regular spoonful.
Regular?
This is now one of my favorite recipes, thank you for sharing it! 🙂
Glad you like it!
Made a these and took to to work, now I’m making 4 quart size for coworkers. As a vegan great on tacos with beans, taco sauce, and onion. Putting it on “make it once a week” list.
Awesome love that you’re making them for your co-workers!
Awesome! Should these be kept refrigerated?
Yup, keep them refrigerated.
These looks amazing. I love pickles and fell head over heels for Japanese pickles when we lived in Tokyo. It’s fun to explore the different versions outside of dill pickles! Lovely post!
Thanks, Karen, this is great! These would also be so good with a little thinly sliced onion in the mix–also delish with carnitas tacos.
Onions would be amazing too!
Hi Karen! Thanks so much for sharing the deliciousness! This reminds me.. I need to make another batch! Perfect summer food no?
-eva
of course! thanks for the inspiration Eva!
YUM! I can’t wait for the carnitas taco recipe, those are my favorite. Maybe I’ll make your pickled veggies this week to go with tacos this weekend
Well doesn’t this look absolutely divine. I’m a huge fan of Vietnamese pickled veggies too, I could eat jars and jars until my stomach burns, ha. But will have to try this Mexican inspired twist! Great for summer.
http://www.izandoz.com
This looks great and is perfect for summer. I want to try it with cucumbers as well. =)
http://www.neatobonito.com
I too have seen this on Pinterest. I have it pinned and it’s been on my to-do list for the spring. Looks amazing. Love anything pickled as well. These shots gave me a little more a push to actually go ahead and make them.
xo Quinn
Quinn Cooper Style