Forget taco Tuesday, because (and let’s be honest) you can enjoy tacos every night of the week. There are so many taco filling options, including cauliflower, potatoes, beans, chickpeas, fish, and more. Tacos come together easily and make for a great family style meal. Although the filling ingredients tend to take center stage, the toppings or condiments are of equal important. You need to have the right salsa, cilantro and onions, and, if you are really a taco connoisseur, pickled radishes or onions.
On their own, radishes exhibit a peppery flavor and crispy crunch. Some people love them and others hate them. If you fall into the hatred column, have you tried pickled radishes? They differ from classic pink pickled turnips that accompany Mediterranean dishes. These pickled radishes offer a sweet, spicy, and briny flavor. Enjoy them straight out of the jar, on tacos, burgers, sandwiches, and more. They have a subtle kick from the jalapeño, and you can always add more if you enjoy more spice in your life. Stuff cilantro into the pickling jar as well and let the pickling commence!
Once all of your ingredients are in the jar, pour in the pickling solution and some pepper flakes and mustard seeds. Allow at least 24 hours for the flavors to do their thing at room temperature. After the first day, you can store the pickled radishes in the fridge. The flavor only gets better as the days go by!
- Prep Time:10m
- Cook Time:5m
- Total Time:15m
- Serves: 6 servings
- Category: Condiments, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 lb radishes, thinly sliced
- 1/4 c cilantro, chopped
- 1 jalapeño, stemmed and finely diced
- 1 c distilled white vinegar, or more as needed
- 2 tbsp. brown sugar
- 2 tbsp. kosher salt
- 1 tbsp. mustard seeds
- 1 tsp. red pepper flakes (optional)
Instructions
- Wash the radishes to remove any dirt and then slice them thin. You can use a mandoline slicer to achieve even slices if you don\'t want to use a knife.
- Add the sliced radishes, cilantro, and diced jalapeño to a pickling jar and set aside.
- In a small saucepan over medium heat, combine the vinegar with the sugar and salt. Stir until completely dissolved and bring to a low boil. Turn off the stove immediately and allow the solution to cool at room temperature.
- Pour the pickling liquid into the jar with the radishes until they are completely covered. Add mustard seeds and optional red pepper flakes before sealing the jar.
- Let the radishes pickle on the counter for at least 24 hours before placing in the refrigerator. Make sure to consume within seven to 10 days.
