Quick-Pickled Radish and Jalapeño Slices

8 red radishes, thinly sliced
1 jalapeno, thinly sliced
1 clove garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 cup apple cider vinegar


Place all ingredients in a 8-oz mason jar. Cover and shake until the salt dissolves. Allow to marinate at room temperature for 25 minutes.

My thoughts:

Old El Paso got in touch and asked me to come up a quick side dish for two to go with their frozen burritos. I wanted something light to be a counterpoint to the beef and corn filling so I thought pickles might just be the thing. I love radishes, pickled and otherwise, on tacos so I thought why not turn it into a side dish? I love ordering homemade pickles at various local restaurants so it made perfect sense. Think of it as a super crunchy, saucy salad if having pickles as a side is too wacky. I think you will be pleasantly surprised at how well it fits.

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