1 cup radishes, sliced into rounds (about 5 small radishes)
1 cup carrots, sliced into rounds (about 2 medium carrots)
1 cup red onions, sliced into half moons (about 1 small red onion)
1 small fresh jalapeño
¾ cup white vinegar
1 cup water
1 tablespoon sugar
1 teaspoon dried oregano
¼ teaspoon ground black pepper
1 teaspoon salt
1
Wash hands with soap and warm water. Wash produce thoroughly.
2
Prepare radishes, carrots and red onion as directed. Set aside.
3
Using a small paring knife, poke half a dozen holes into the jalapeño. Set aside.
4
In a 32-ounce mason jar, pour vinegar, water, sugar, oregano, black pepper and salt. Shake until well combined.
5
Add vegetables to jar, in layers or mixed. Screw on the lid and shake to thoroughly coat vegetables.
6
Refrigerate and allow to marinate for at least 1 hour before serving. Store in the refrigerator for up to 3 weeks.
7
Enjoy on top of salads, tacos, and enchiladas!
Tip: For spicier pickled vegetables, slice the jalapeño or add hotter varieties like serrano, habanero or chiltepin.
Ingredients
1 cup radishes, sliced into rounds (about 5 small radishes)
1 cup carrots, sliced into rounds (about 2 medium carrots)
1 cup red onions, sliced into half moons (about 1 small red onion)
1 small fresh jalapeño
¾ cup white vinegar
1 cup water
1 tablespoon sugar
1 teaspoon dried oregano
¼ teaspoon ground black pepper
1 teaspoon salt