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 mason jars like the ones below, all over my kitchen. I use small ones for drinking out of, storing nuts and grains in my pantry, and for making salad dressing, and the large ones for making pickles.
- about 1.5 lbs radishes
- 1 cup vinegar
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 1/8 tsp red pepper flakes
- 1 cup loosely packed, chopped cilantro
- 1/2 seeded jalapeno (leave out for a less spicy pickle)
- In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.
- Trim radishes and slice thin.
- Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.
- Pour over cooled pickling liquid. Seal and refrigerate. Wait 24 hours to let flavors do their thing before using.
- If your jar is a little bigger, or for some reason the liquid doesn't quite reach the top of you jar, add a little more vinegar. No biggie!