I'm a little bit of a pickle fiend, y'all. I always have a jar (or several) of pickled vegetables of almost any variety in my fridge at all times. This past week I got my hands on some local radishes and well, I'm honestly not the most familiar with radishes. I know they are a little 'peppery' unless cooked, so part of me really wanted to try them roasted.
But, the pickle loving part of my decided to go another route since I had some verde chicken street tacos on the dinner plan. Street tacos always need something on them with a little tang and pop to brighten them up. Some people use a lot of lime juice for this, and others use pickled jalapeños or radishes.
Pickled radishes it was! I used my mandolin to cut my radishes down to very thin pieces, but really you could pickle them whole, diced, sliced, etc. Whatever pickles your pickle here. Since I didn't quite have a full pound of radishes, I decided to add in some carrots to the mix as well; giving me plenty of variety and even some textural differences.
I've got to say, I was shocked and amazed with how these pickled radishes and carrots turned out. They were absolutely the perfect addition to my verde chicken street tacos! The only thing that I would change the next time that I pickle radishes, is that I will probably leave them sliced just a bit thicker to retain more of that 'crunch'. Mine were pretty paper thin and after being cooked a little in the hot pickling juice, they became just a little too soft.
Pickled vegetables are a pretty much a staple on Mexican and Tex-Mex dishes here in Texas, so I'm definitely going to have to start pickling more and more veggies to have on hand for a homemade and more wholesome alternative to store-brought.
If you're wanting to add more spice to your life, try adding in a sliced jalapeño or some garlic to the veggies to pickle with them. I wasn't quite that brave myself today, because jalapeños can be so unpredictable in the heat department and I wasn't prepared to burn my tastebuds off today. Maybe next time though!
Quick Pickled Radishes & Carrots
Servings: 6 • Size: 1/6th of Jar • Calories: 16.8 • Fat: 0 g • Saturated Fat: 0 • Carb: 3.8 g • Fiber: 0.6 g • Protein: 0.2 g • Sugar: 3 g • Sodium: 596.1 mg
2 C. Water
2 C. Distilled White Vinegar
1 Bunch of Radishes, Sliced Thin (About 1 C.)
1/2 C. Carrots (Cut small into matchsticks, coins, etc.)
1 Tbsp. Sugar
1/2 Tbsp. Sea Salt
1 Tsp. Dried Spices/Herbs
Place the 2 C. Water, 2 C. Distilled White Vinegar, 1 Bunch of Radishes, 1/2 C. Carrots, 1 Tbsp. Sugar and 1/2 Tbsp. Sea Salt into a large pot together and give it a good stir.
Bring it all just to a boil then remove from heat.
Use a slotted spoon to transfer the veggies to a clean mason jar and top with the 1 Tsp. Dried Spices.
Fill the jar up with the pickling liquid from the pot and seal the jar; leave it to cool down.
Once at room temperature, place the jar into the fridge and allow to chill for a few hours until cold.
Enjoy right away or keep stored in the fridge to use as needed for up to a month!