Wednesday, April 8, 2020

Sweet and Spicy Pickled Radishes



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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