Spicy Taco Pickles

Name: Spicy Taco Pickles
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1/4 c. apple cider vinegar; 1/4 c. red wine vinegar; 1 tsp. sugar; Kosher salt; 5 radishes, very thinly sliced; 2 small, thin carrots, very thinly sliced; 1 large jalapeño, seeded and very thinly sliced; 1/2 c. cilantro, chopped

By The Good Housekeeping Test KitchenPublished: Apr 24, 2018

Mike Garten

Yields:

6 serving(s)

Total Time:

1 hr

Jump to recipe

No cucumbers here — this pickle recipe calls for carrots, radishes, and jalapeños.

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Ingredients

1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1 tsp. sugar
Kosher salt
5 radishes, very thinly sliced
2 small, thin carrots, very thinly sliced
1 large jalapeño, seeded and very thinly sliced
1/2 cup cilantro, chopped

Directions

1. Step 1 In medium bowl, whisk vinegars with sugar and 1/4 teaspoon salt until dissolved.
2. Step 2Add vegetables to bowl and toss; let sit, tossing occasionally, at least 45 minutes or refrigerate up to 1 week. Fold in cilantro just before serving.

Nutritional information (per serving): About 10 calories, 0 g fat (0 g saturated), 0 g protein, 60 mg sodium, 2 g carb, 1 g fiber

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