These sweet and zesty salted radishes play an uncommon curve to run of the mill radishes. They are anything but difficult to make and flawless on tacos!
We generally have a lot of radishes as well – they are anything but difficult to develop, and strangely, our young ladies like to eat them as they are – simply like an apple. A little apple. Next time you wind up with a lot of radishes to go through rapidly, these salted radishes are the best approach.
They are the ideal blend of fiery, sweet and cured and are ideal for tacos and sandwiches. Or then again eat as they are – directly from the container.
Also Try Our Recipe : Lemon Pepper Cauliflower Wings (Vegan)
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
Instructions
- Wash and dry the radishes - slice thin and add to a large bowl along with the chopped cilantro and jalapeño - set aside.
- In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. Bring to a low boil on the stove, then turn off and allow to cool completely (you can also toss in the fridge if you are in a hurry).
- Grab a wide-mouth quart canning jar and pack it to the top with the radish/cilantro/jalapeño mixture. Pack tightly. Sprinkle the red pepper flakes and ground mustard on the top of the packed radishes.
- Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt.
- Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator.
- Consume within 7-10 days.
For more detail : bit.ly/3aOE2JJ
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