¼ cup olive oil 1 pound red radishes 1 pound carrots ½ pound jalapeños, cut in half 1 large white onion, sliced thinly 4 sprigs fresh oregano 3 sprigs fresh thyme 1 dried bay leaf ¼ cup olive oil 2 tablespoons kosher salt 5 cups white vinegar ½ cup water



Heat olive oil in a large pot over medium heat. Once the oil is hot add the onions and cook for 1 min. Add the carrots, jalapeños, and radishes and let cook for 1 to 2 mins. Add the vinegar but be careful, when the vinegar touches the oil there will be some splashing. Add the water, thyme, oregano, bay leaf, and salt. Let simmer for 8 to 10 minutes or until the vegetables are tender, but not completely soft.



While the vegetables are cooking, sterilize your jars by boiling them in water for 5 minyres. When your vegetables are ready, use canning tongs to remove the jars from the water, pouring the water in the jars back in the canner. Pour the vegetables into the jars using a ladle and a canning funnel, but be sure to leave ½ inch of headspace at the top.



Use a chopstick to release air bubbles by running it around the inside of the jar. Clean the rims of the jars with a moist paper towel. Put on the lids and screw the rings on until finger tight. Do not force it. Le the jars cool completely then transfer to the fridge. They will keep for up to 2 months.



Transfer the jars to the canning pot with a wire racj insert. Bring water to a boil and process cans for 10 mins. Remove jars from water and place on top of a cooling rack.  You should hear a pop when the lids seal completely. Leave undisturbed for 6 hrs. If the lids are not sealed properly you will have to process them again. Remove the rings and store jars in a cool, dark place. Refrigerate after opening.

If you use the quick pickling method, once the jars are cool, store them in the fridge in a mason jar with a lid for 2 months. If you water can them, after sealing them, store them at room temperature in your pantry for up to a year.