Pickled Radishes and Carrots

April 29, 2013

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!

pickled radishes 2

pickled radishes

pickled radishes

pickled radishes

pickled radishes 1

Pickled Radishes and Carrots

Easy pickled vegetables-- perfect for tacos!



  1. 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.
  2. Pour the vinegar mixture over the radishes, carrots, and chiles. Mix together and add the cilantro.
  3. Store in a jar and enjoy within the next two weeks.

(images by HonestlyYUM)


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!

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.

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.

Hi Karen! Thanks so much for sharing the deliciousness! This reminds me.. I need to make another batch! Perfect summer food no?

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.


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

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