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!
- 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)