Tuesday, 25 June 2013

[FROM MY KITCHEN] mexican pickles

Mexican Pickles

These pickles are amazing! We put them on tacos, fish and salads...or just eat them from the jar!
They are easy and quick to make and will  last in your fridge for about 3 weeks :)

1 bunch of radishes, sliced
2-3 carrots, sliced
1/4 - 1/2 a red onion, sliced thin
1 handful of cilantro, chopped
1 jalapeno (or more if you like heat!)

1/2 cup of white sugar
1/2 cup of white vinegar
1/4 cup of apple cider vinegar
1/4 cup of red wine vinegar
(if you need more brine, just use the same ratios to make as much as required)

1. slice/chop all of the veggies, mix together in bowl and put into a mason jar
2. to make the brine, bring sugar and vinegar to a boil, remove from heat and set aside until cooled down to room temperature
3. pour brine over veggies and place in the fridge
4. leave pickles for a few days to develop the flavors



  1. This sounds delish!!

    Biggest Love,
    Victoria from Unlock Your World.
    Have you unlocked your world?

  2. Oh this sounds like it would make a great addition to my favorite recipes! Yum!