Eat the Rainbow

My very green-thumbed aunt inspired me to start pickling after she had too many radishes in her garden to know what to do with. It's really easy and tastes amazing plain, on salads, or on tacos. Here I've pickled radishes, cilantro, parsley, carrots, and jalapeños. Also not pictured is a jar of cucumbers, red cabbage, and onions. 

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