Pickled radishes recipe for delicious tacos is a quick, simple and tasty addition that once you have tried, it will be a must on every tacos from now on you eat. Radishes are a cool season, fast-maturing, easy-to-grow vegetable. Early varieties usually grow best in the cool days of early spring, but some later-maturing varieties can be planted for summer use.
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Taco fan? Like radishes on top of them? Here is a good way to grow them at home. They come out spicy, crunchy, and pickled. This can be eaten alone besides as a topping, giving a perfect Southwestern kick. For this, get a big mason jar to store the radishes and the following ingredients: 1 ½ lbs. of radishes, 1 cup of vinegar, 2 tbsp. of kosher salt, 2 tbsp. of sugar, 1/8 tbsp. of red pepper flakes, 1 cup of chopped cilantro, and ½ seeded jalapeno. Spicy, isn’t it.
First, get a small pot and pour the vinegar, sugar, and salt inside. Then, boil it all into it dissolves. Sprinkle the red pepper flakes and set the pot aside to cool down. As it cools down, get the radishes and trim them and slice very thin. After it cools, get the Mason jar and pour in the combination of radishes, cilantro, and jalapeno. Make sure it is layered so the radish taste is spread out evenly from top to bottom.
Close the jar tightly, stick in the fridge, and wait a whole day for all of the flavors to settle in. Afterwards, enjoy! It can be eaten out of the jar or decorated into tacos and burritos and salads.
Click here to read about how to make pickled radishes recipe for delicious tacos:
http://theseasalt.com/2016/03/03/pickled-radishes-for-tacos/
