Taco pickles

INGRÉDIENTS
Prep Time: 20 minutes
Yield: 2 Jars

Radishes - Two Bunches
Carrots - A Few
Jalapeños - One
Cilantro - A Handful Chopped
White Vinegar - 1 Cup
Apple Cider Vinegar - 0.5 Cup
Red Wine Vinegar - 0.5 Cup
Sugar - 1 Cup

PRÉPARATION
Add all the vinegar and sugar in a pot and put on low bring to a slow boil until the sugar is disolved.
Cool mixture off in fridge or freezer.
Chop all the veggies really thin.
Put the veggies in clean jars that have an airtight lid.
Pour liquid over the veggies.
Refrigerate for 2 weeks.