I often make pickled red onions or pickled jalapenos which are the perfect condiment to go with many dishes, especially tacos and sandwiches, nachos or burgers. Recently I’ve noticed that radishes have become popular as a pickled condiment. It made me think, why not make a mix of all three? If you love pickled veggies you’ll love this mix that adds a spicy kick. I added them to tacos and a barbeque sandwich which gave a salty spicy crunch that really elevated the taste. I’m thinking they might be good in potato salad or chicken salad too. After experimenting with pickling red onions I found I like the taste of lime juice over vinegar when it comes to pickling. I came across the lime juice method years ago from Rick Bayless and never went back. This is the perfect time of year to make a jar of spicy pickled radish mix to go with many of your favorite meals.
This mix includes a bunch of radishes, one medium red onion, 1 large jalapeno, cilantro, lime juice, salt and sugar.
Boil 3 -4 cups of water and pour over the onions and radishes. Let sit 10 seconds then strain them to remove all the water.
Add the radishes and onions back to the bowl and add the sliced jalapenos with the fresh lime juice.
Add the salt and sugar to the mix.
Toss everything together so that the lime juice coats all the veggies. There should also be chopped cilantro added to the mix which I seem to have forgotten to take a pic.
Pack the veggies, cilantro and lime juice into a pint size jar. Let cool then refrigerate. Will keep for 2 – 3 weeks in the refrigerator. Look at that gorgeous color.
Spicy Pickled Radish Mix
1 bunch Radishes, sliced thin
1 medium Red Onion, sliced thin
1 Jalapeno, sliced thin
1/2 cup Cilantro, roughly chopped
1 clove Garlic
3/4 cup Lime Juice, squeezed fresh
1 tablespoon Sugar
1 teaspoon Salt
Boil a pot of water, about 3 – 4 cups. Place radish and red onion slices in a medium non reactive bowl. Pour boiling water over them, count to 10, then immediately strain them. Shake off all the water, place sliced radishes and onions back into the bowl and pour the lime juice over top. Add the jalapeno slices, sugar, salt and cilantro to the mix and stir to combine. Pack the veggies into a pint size jar and slide the garlic clove down inside the jar. Pour the lime juice over the mix and seal jar with a lid. Let cool then refrigerate at least 1 hour. The color of the liquid will change to a vibrant red over time. The mix will last for a couple weeks or more in the refrigerator.
An Inspired Cook 