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Mexican Pickled Jalapeños & Radishes

Cook Time 40 minutes
Total Time 40 minutes
Servings 4 pints
Author Dora Stone


  • 1 lb Red radishes, sliced ¼ inch thick
  • 1 lb. Carrots, peeled, sliced ¼ inch thick
  • ½ lb Jalapeños
  • 1 Onion, white large, sliced thinly
  • 4 sprigs Oregano, fresh
  • 3 sprigs Thyme, fresh
  • 1 Bay leaf
  • ¼ cup Olive oil
  • 2 tbsp. Salt, kosher
  • 5 cups White vinegar
  • ½ cup Water


  • Heat ¼ cup of olive oil in a large pot to medium heat. Once the oil is hot add the onions and cook for 1 minute.
  • Add the carrots, jalapeños, and radishes and let cook for 1- 2 minutes. Add the vinegar to the hot pot with the vegetables. (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- 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 min. 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.
  • Bring the water in your canning pot back to a boil. 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.
  • Transfer the jars to the pot, making sure they are vertical and that there is at least one inch of water covering them. Bring water to a boil and process cans for 10 minutes.
  • Remove jars from water and place on top of a wire rack. Let cool. 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.


Recipe yields 4 pint jars.