Description
With a refreshing crunch and loaded with zest and a touch of spice, these quick pickled radishes are easy to make and throw on burgers, tacos, salads, and more.
Ingredients
Units
Scale
- 6 radishes (sliced thin)
- 1/2 jalapeño
- pepper (sliced into rings, seeds removed)
- 4 ounces water
- 4 ounces vinegar
- 5 tablespoons sugar
- 1/4 teaspoon salt
Instructions
- Layer the radishes and jalapeño rings in a glass jar (1/2 pint size) and set aside.
- Bring the water, vinegar, sugar and salt to a boil. Remove from the heat and pour over the radishes and jalapeño slices.
- Set aside, uncovered, for about 30 minutes. The radishes should take on a pink color as they cool.
- Cover with a lid and refrigerate any unused portion, and use within a day.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side
- Method: Boiling
- Cuisine: Mexican