Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 10 mins
Servings:
10
Yield:
2 pints
Ingredients
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
Dotdash Meredith Food Studios
Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
Dotdash Meredith Food Studios
Screw on lids and refrigerate for at least 1 hour before serving.
Dotdash Meredith Food Studios
Recipe Tip
The longer you let the vegetables pickle, the better they get. They also get spicier, so only use one jalapeño if you're sensitive to heat.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 27 | Calories |
| 0g | Fat |
| 6g | Carbs |
| 1g | Protein |
