Quick Carrot, Radish, And Jalapeño Pickles
15m prep 5m cook 2h ready
Crunchy, sweet, spicy, and sour pickled vegetables made with carrots, radishes, and jalapeños. Perfect as a side for sandwiches or beef pasties.
Ingredients
- 1 bunch radishes greens and ends trimmed, peeled, halved lengthwise if more than 1 inch in diameter, and cut into ⅛-inch-thick rounds or half-moons
- 2 medium carrots peeled and cut into ⅛-inch-thick rounds on a diagonal
- 2 large jalapeños cut into ⅛-inch-thick rounds on a diagonal
- 1 1/4 cup unseasoned rice vinegar
- 2/3 cup water
- 1/4 cup sugar
- 1 tbsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 119 mg
- Iron: 1.19 mg
- Magnesium: 43.9 mg
- Phosphorus: 113 mg
- Potassium: 1090 mg
- Zinc: 0.96 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/4 cup unseasoned rice vinegar
- 2/3 cup water
- 1/4 cup sugar
- 1 tbsp kosher salt
Prepare
- 1 bunch radishes, greens and ends trimmed, peeled, halved lengthwise if more than 1 inch in diameter, and cut into ⅛-inch-thick rounds or half-moons
- 2 medium carrots, peeled and cut into ⅛-inch-thick rounds on a diagonal
- 2 large jalapeños, cut into ⅛-inch-thick rounds on a diagonal
Let's Cook
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Step 1.
Trim and peel the radishes, then halve lengthwise any larger than 1 inch in diameter. Cut into 1/8-inch-thick rounds or half-moons. Peel the carrots and cut into 1/8-inch-thick rounds on a diagonal. Cut the jalapeños into 1/8-inch-thick rounds on a diagonal.
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Step 2.
Pile the radishes, carrots, and jalapeños into two pint-size mason jars, mixing the vegetables as you go. Set the jars aside.
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Step 3.
In a small saucepan, combine 1¼ cups unseasoned rice vinegar, ⅔ cup water, ¼ cup sugar, and 1 tablespoon kosher salt. Bring to a boil over medium heat, stirring occasionally, until the sugar and salt have dissolved completely.
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Step 4.
Divide the hot pickling liquid evenly between the two jars, adding enough to cover the vegetables completely. Press the vegetables down with a spoon to submerge them if needed. Screw on the lids and let the jars cool to room temperature, about 2 hours.
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Step 5.
Serve immediately or refrigerate for up to 2 weeks.
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