Hot Mexican Pickles
Having a jar of these hot Mexican pickles in the cupboard is the perfect way to liven up any meal.
Servings: 24 portions
Calories: 46.17kcal
Equipment
- 2 x 750ml jars
Ingredients
- 1 larg carrot
- 6 baby cucumbers
- 3 jalapeños or other chilli of your choice
- 15 radishes
- 4 cloves garlic
- 1 handful coriander leaves only
- 1 teaspoon salt
- 250 ml distilled white vinegar
- 750 ml red wine vinegar
- 150 g granulated sugar
Instructions
- First begin by sterilising your jars and place to one side.
- Slice the vegetables and garlic thinly into rounds and divide evenly between the two jars along with the coriander leaves.
- In a heavy bottomed pan heat the vinegar slowly with the sugar and salt until the sugar has completely dissolved.
- Pour over the vegetables and immediately put the tops on to the jars and seal tightly.
- Allow the jars to cool completely before storing in a cool dark place.
Notes
You can easily sterilise your jars in your dishwasher, or by washing in soapy water and drying in a hot oven.
Once opened the jar will last in the fridge for a couple of weeks - just make sure you keep the vegetables below the vinegar line!
Nutrition
Calories: 46.17kcal | Carbohydrates: 9.72g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0.03g | Sodium: 104.42mg | Potassium: 145.43mg | Fiber: 0.56g | Sugar: 7.76g | Vitamin A: 610.26IU | Vitamin C: 5.08mg | Calcium: 17.46mg | Iron: 0.39mg