Pickled Radishes for Tacos

In Southern California it’s all about tacos, and this is one of my favorite condiments.

I always have an abundance of radishes in my garden come Spring. I’ve realized that I like to plant things that grow under the dirt because of the surprise when you finally get to pull them up, and radishes are also super easy to grow. 

Here’s one of the things I like to do when I have a whole bunch of radishes at once. (I also like to make these spring rolls). Perfectly spicy, crunchy and pickled, these radishes are lovely on tacos, sandwiches or just eaten alone. Plus they are super easy and really only take few minutes to make, with no canning process required.  

I use a lot of mason jars for storage in my kitchen and love to use Reusable Plastic Tops instead of those 2 part metal ones. They’re perfect for easy opening, and have a great seal. 

 

Have fun!




 

Pickled Radishes for Tacos






Pickled Radishes for Tacos

 




Pickled Radishes for Tacos
Author: The Sea Salt
Ingredients
  • 1.5 lbs radishes
  • 1.5 cups white vinegar
  • 2 Tbsp sugar
  • 4 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 cup roughly chopped cilantro
  • 1 seeded, and chopped jalalepeno
Instructions
  1. In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool. 


  2. Trim radishes and slice thin.


  3. Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.


  4. Pour over cooled pickling liquid. Top off with water, seal and refrigerate. Wait 24 hours to let flavors do their thing before using.


Yum