Tacos are everything here in our family.
Forget Taco Tuesday, our kids could have tacos every day – Taco Monday, Taco Wednesday, Taco Saturday… tacos with beans, tacos with fish — even tacos with potatoes. They are easy to make and a kid favorite no matter what we hide inside.
We always have a bunch of radishes too – they are easy to grow, and oddly enough, our girls like to eat them as they are – just like an apple. A small apple. Next time you find yourself with a bunch of radishes to use up quickly, these pickled radishes are the way to go. They are the perfect mix of spicy, sweet and pickled and are perfect for tacos and sandwiches or even eaten as they are – straight from the jar.
Start by slicing a pound of radishes thin, and tossing in a bowl with a half cup of chopped cilantro and a half jalapeño. The radishes get their kick from the diced jalapeño ~ so if you love things a little extra spicy, toss in more of the pepper.
Heat up your vinegar, sugar and salt on the stove top – stir until dissolved, and bring to a low boil. Turn off the heat and allow to cool (the fridge is wonderful for making this happen quickly!) Stuff your radishes, cilantro and jalapeño in a wide-mouth quart canning jar, pack very tightly, then stuff 1-2 chile de arbol down the side of the jar, sprinkle with pepper flakes and mustard seeds, and pour the cooled vinegar atop.
If you are short on liquid, top off with vinegar and a pinch of salt.
Allow the flavors to do their thing for 24 hours before throwing them in the refrigerator.
Since there is no formal canning process to make these shelf stable, it’s important to refrigerate them and use them within 7-10 days.