Sunday, March 17, 2013

Pickled Vegetables

My usual weekend routine is to choose a few recipes that I'd like to make for the week night dinners and then grocery shop for them on Sunday morning. I came across this recipe for pickled taco vegetables and was totally inspired the simple pickling process. I am sure they will be a great condiment for fish tacos.

Taco Pickles

2 bunches of radish
a handful of carrots
2 jalapeƱos with seeds removed (more or less depending heat preference)

4 cloves of garlic
handful of chopped cilantro
salt to taste
1/2 cup of distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar

Bring the sugar and vinegar to a slow boil and whisk until all the sugar is dissolved. Pour into another container and cool fridge or bring it back to room temperature. Dice the vegetables and place into a glass seal able container. Next, add the vinegar and sugar liquid to the vegetables. Add the handful of chopped cilantro and salt and close the lid and shake, shake shake!.  Place in the fridge and enjoy your pickled vegetables over the next couple of weeks on tacos or whatever you like.

Adapted from: Eva Kolenko 

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