Last night's menu was mexican-themed, with beef barbacoa tacos, spanish rice, and roasted green beans and mushrooms (the last part is obviously not mexican, but a ploy to get some veggies into my husband and the kids.) Because I bought the pre-made barbacoa from the market, I wanted to add some homemade touches and quickly whipped up some pico de gallo and guac from what we had on hand. I've always loved the pickled carrots and onions that you can find at the taco bars in restaurants like La Salsa and Green Burrito, and decided to try my hand at it. Boiling the vinegar mixture results in pickles in mere hours. Give it a try!
Quick Pickled Radishes
Bunch of radishes, washed and quartered or eighthed, depending on size
1/8 red onion, sliced
Handful of peppercorns
1/2 cup white vinegar
1/4 cup red wine vinegar
1/2 cup water
1 tbsp sugar
1 tbsp salt
Optional: fennel seeds, jalapenos, garlic cloves
Put vinegars and water in a small saucepan on the stove, and bring to a boil. Turn off heat and stir in sugar and salt until they are dissolved. Add peppercorns fennel seeds, jalapenos, etc.
Meanwhile, put radishes, onion, and garlic cloves in a jar. Pour hot vinegar mixture into the jar, sealing it with lid. Let cool and refrigerate. The pickles can be eaten in 2-3 hours, but can last a week in the fridge.