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.