Mexican-Style Pickled Vegetables

Prep Time 30 minutes
Servings 2 quarts
Author Craving Something Healthy


  • 10 large radishes 1 bunch
  • 3 large carrots peeled
  • 1 small jicama, peeled
  • 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 tsp salt or more to taste
  • 2 -32- oz canning jars or equivalent


  1. Slice all vegetables and jalapeno (remove the 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 sliced vegetables.
  3. Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
  4. Mix 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.

Recipe Notes

The radishes will give the pickling liquid a reddish tint. If that bothers you, feel free to substitute another vegetable like cauliflower or jicama.