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Spicy Pickled Radish and Carrot


​10 fresh radishes, finely sliced

4 carrots, finely sliced

2/3 cup chopped, fresh coriander

1 ½ fresh jalapeños, thinly sliced (or use La Morena Nacho Jalapeño Slices)

½ cup white wine vinegar

½ cup cider vinegar

2 tablespoons sugar

1 tsp Tio Pablo Citrus Chilli Salt


Place the sliced radish, carrot, and jalapeno into a bowl.

In a saucepan, combine the vinegar, sugar, and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature.

Pour the mixture over the sliced veggies and then add the fresh coriander. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.


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