We love the ease of refrigerator pickles. This pickle recipe, with its cilantro, jalapeno, and cumin is perfect for adding to tacos, other Mexican recipes, and even hot dogs.

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Ingredients

Directions

  • Trim tops and root ends from 1/2 pound carrots and 1/2 pound radishes. Thinly slice. Pack carrots, radishes, 1 thinly sliced shallot, 2 tablespoons chopped fresh cilantro, and 1 stemmed and sliced jalapeño pepper into four clean pint canning jars. Divide 1 teaspoon whole black peppercorns, 1/2 teaspoon each mustard seeds and cumin seeds, and (if desired) 1/8 teaspoon crushed red pepper evenly among jars.

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  • In a small nonreactive heavy saucepan combine 1 1/4 cups water, 1 cup cider vinegar, and 2 teaspoons each sugar and salt. Bring to boiling over medium-high, stirring to dissolve sugar and salt. Pour hot vinegar mixture over vegetables, making sure to cover vegetables. Let cool 30 minutes. Chill overnight before serving. Store in the refrigerator up to one month. Makes 4 pints.

Nutrition Facts

10 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 88 mg sodium, 2 g carbohydrates, 1 g fiber, 1 g sugar, 0 g protein.


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