These sweet and spicy pickled
radishes are an uncommon addition on traditional radishes. They're easy to
create and great for tacos!
They're the ideal mix of
spice, sweet and pickled, and they're great for tacos and sandwiches. Or eat
like they are, straight out of the jar.
Start by cutting a pound of
fresh radishes and tossing in a bowl with minced cilantro and half a jalapeno.
The radishes get their push from the diced jalapeño so if you enjoy a little
extra spice something, add in some more of the pepper.
Heat the vinegar, sugar and
salt on the top of the stove – whisk until absorbed and bring to a low boil.
Switch off the heat and let it cool (the refrigerator is perfect to make that
happen quickly!) Pack your radishes, cilantro and jalapeño in a wide-mouth
quart canning container, pack securely.
Sprinkle with the pepper
flakes and the mustard seeds then pour over the cooling vinegar. When you're
low of liquid, finish with vinegar and a sprinkle of salt.
Enable the flavors to do
their thing for 24 hours before they are placed in the refrigerator.
Ingredients
1 lb radishes sliced thin
1/4 C. cilantro chopped
1 ea. jalapeno stem removed, finely diced
1 C. vinegar or more as needed
2 Tbsp. sugar
2 Tbsp. kosher salt
1 tsp. red pepper flakes optional
1 Tbsp mustard seed
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