Taco Pickles

Taco Pickles perfect to serve with anything Tex-Mex!
Found https://diyhomemadehousehold.blogspot.com/2020/05/taco-pickles.html

Ingredients for Taco Pickles. Taco Pickles! adapted from: Eva Kolenko makes about 1 quart 2 bunches of radishes 4-6 carrots depending upon the size 1 bunch cilantro 1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce 1/2 c white distilled vinegar 1/4 c red wine vinegar 1/2 c sugar 1 t salt 1/4 c cider vinegar Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature. Taco Pickles perfect to serve with anything Tex-Mex! Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice the Jalapeno pepper (wear gloves if you have them!), remove membrane and seeds if desired. Combine vegetables in a large bowl and set aside. Taco Pickles, mildly fermented condiment for Taco Tuesday! Taco Pickles When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on the counter to ferment and pickle, from 24-48 hours. Refrigerate to store. Note: This condiment keeps well, the colors will change due to the vinegar, but that does not change the flavor. * I used one jalapeno pepper and for my taste buds, this is what I might call "medium" in heat.