Herbaceous, spicy, crunchy and oh, so wonderful. Bet you can't eat just one.
Be sure and let them sit the full 24 hours for the flavors to develop
Once I got all the carrots and onions peeled and sliced, I discovered I didn't have the chili's needed to make the recipe, so I cheated and threw in a small can of Embasa brand pickled jalapenos en escabeche.
Not only did I not have the chilis but I didn't have the radishes either; not having_all_the ingredients has never stopped me before, and so far, (knock on wood) I haven't had too many disasters.
This turned out so good I don't know how the original recipe can top it, but I'll eventually give it a try.
What I did different was to not use the chilis called for in the recipe, but substituted them with a small can of Embasa brand jalapenos en escabeche. I also substituted a medium onion for the radishes; and I doubled the liquids and herbs.
Here's the original recipe
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Pickled Carrots and Radishes
6 medium carrots, peeled and sliced; into 1/4 inch pieces
6 large radishes; stemmed and quartered
1-2 medium anaheim chili peppers; seeded thinly sliced
1 large fresh jalapeno chili pepper, stemme; seeded, thinly sliced
1/2 cup Water
1/2 cup white vinegar
1 1/2 teaspoons Salt
1 1/2 teaspoons honey
1/2 teaspoon dried mexican oregano, or regular; crushed
1/2 teaspoon coriander seeds
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon dried marjoram; crushed
1/4 teaspoon dried thyme; crushed
In a large nonmetal bowl or glass jar combine carrots, radishes and chili
In a small saucepan combine the water, vinegar, salt, honey, oregano,
coriander seeds, black pepper, marjoram, thyme, and bay leaf. Bring to
boiling; reduce heat. Simmer, uncovered for 5 minutes.
Pour hot liquid over vegetables. Let cool to room temperature. Cover and
chill for at least 24 hours before serving, stirring occasionally.
Notes: Better Homes and Gardens Mexican magazine
Yield: 16 servings
Preparation Time: 24:00
** Exported from Now You're Cooking! v5.87 **
And that's that