Pickled Veggies
Ingredients
- 1 small bunch radishes, greens removed, thinly sliced
- ½ red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 3/4 cup distilled white vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 quart jar with lid
Instructions
Prep the vegetables. Thinly slice the radishes, carrots, and jalapeño. Pack them tightly into a clean quart jar.
Make the pickling liquid. In a small saucepan, combine the white vinegar, apple cider vinegar, red wine vinegar, sugar, and salt. Bring to a gentle boil, stirring until the sugar and salt dissolve. Remove from heat and let cool for about 5 minutes.
Pickle. Slowly pour the warm liquid over the vegetables until fully submerged. Tap the jar gently on the counter to release trapped air bubbles. If needed, top off with a splash of white vinegar.
Chill. Let cool completely, then seal the jar and refrigerate for at least 4 hours, preferably overnight. Flavor improves after 24 to 48 hours.
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