Pickled Vegetables Mexican Style Recipe

Name: Pickled Vegetables Mexican Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large radishes (1 bunch); 3 large carrots, peeled; 1 pickling cucumber; 1-2 jalapenos (depending on how hot you like it); 1 cup loosely packed cilantro, chopped; 3 large garlic cloves, smashed; 2 cups white vinegar; 1/2 cup apple cider vinegar; 1/2 cup red wine vinegar; 1 cup water; 1 1/2 cups white sugar; 2 teaspoons kosher salt (or more to taste); 2 32-oz canning jars (or equivalent)

Servings: persons

10 large radishes (1 bunch)
3 large carrots, peeled
1 pickling cucumber
1-2 jalapenos (depending on how hot you like it)
1 cup loosely packed cilantro, chopped
3 large garlic cloves, smashed
2 cups white vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1 cup water
1 1/2 cups white sugar
2 teaspoons kosher salt (or more to taste)
2 32-oz canning jars (or equivalent)

1
Slice all vegetables and jalapeno (remove seeds and membrane from the jalapenos if you prefer less heat) into rounds, or thin slices, and toss together.
2
You should have about 5 cups of sliced vegetables
3
Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
4
Add vinegars, water, garlic, sugar, and salt in a medium saucepan and bring to a boil.
5
Turn off heat, and let pan cool until contents come to room temperature. Remove garlic.
6
Place vegetable mixture into 2-32 oz jars (or equivalent).
7
Pour 2 cups of liquid into each jar, so that vegetables are covered with liquid.
8
Place lids on jars, and refrigerate for at least 1 day and up to 4 weeks.
9
Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture as they sit.

484

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 large radishes (1 bunch), 3 large carrots, peeled, 1 pickling cucumber, 1-2 jalapenos (depending on how hot you like it), and more.

Yes, Pickled Vegetables Mexican Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Vegetables Mexican Style

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