Mexican-Style Pickled Vegetables
Craving Something Healthy
small jicama, peeled
depending on how hot you like it
loosely packed cilantro
large garlic cloves
apple cider vinegar
red wine vinegar
or more to taste
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.
You should have about 5 cups sliced vegetables.
Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
Mix vinegars, water, garlic, sugar, and salt in a medium saucepan and bring to a boil.
Turn off heat, and let pan cool until contents come to room temperature. Remove garlic.
Place vegetable mixture into 2-32 oz jars (or equivalent).
Pour 2 cups of liquid into each jar, so that vegetables are covered with liquid.
Place lids on jars, and refrigerate for at least 1 day and up to 4 weeks.
Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture as they sit.
The radishes will give the pickling liquid a reddish tint. If that bothers you, feel free to substitute another vegetable like cauliflower or jicama.