Wash hands with soap and warm water. Wash produce thoroughly.
Prepare radishes, carrots and red onion as directed. Set aside.
Using a small paring knife, poke half a dozen holes into the jalapeño. Set aside.
In a 32-ounce mason jar, pour vinegar, water, sugar, oregano, black pepper and salt. Shake until well combined.
Add vegetables to jar, in layers or mixed. Screw on the lid and shake to thoroughly coat vegetables.
Refrigerate and allow to marinate for at least 1 hour before serving. Store in the refrigerator for up to 3 weeks.
Enjoy on top of salads, tacos, and enchiladas!
14 servings
12
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.