Go Back
+ servings
Pickled Vegetables Mexican Style|Craving Something Healthy

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


  • 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.