I like toppings. Lots of toppings. All the toppings, if you will.
Sometimes a dish can be elevated with the simple addition of an extra tanginess. I basically put pickled red onions on everything. Like, everything. You can see it all on my instagram @mincerepublic. Don’t say I didn’t warn you. The whole feed is like a love letter to avocados and pickled red onions and toppings. Because yum.
So in staying with all things pickled, sometimes I’ll pickle other things–it’s a good way to keep an ingredient fresh especially if it’s going to turn soon, it’s an awesome way to preserve veggies and it’s an awesome and incredibly easy way to add extra flavor to your favorite dishes!
I like to add the radishes to tacos, taco bowls, salads, sandwiches, eggs, etc. Sometimes I think it seems a little intimidating to make pickled things but it really couldn’t be simpler. You can change up the flavor by adding different spice combos or changing the type of vinegar and wha-laa your meal just went from good to a flavor party in your mouth.
And who doesn’t want that?Print
- 5 radishes
- apple cider vinegar or white wine vinegar*
- 1 teaspoon salt
- optional: 1 teaspoon sugar*
- 2 teaspoons flavoring: minced garlic, bay leaf, peppercorn, etc.
- Slice radishes very thinly, either by a mandolin or with a knife.
- I didn’t parboil the radishes but a lot of people do so if you would like to, bring a pot of water to a boil. Once boiling, pour water over radishes in a colander/strainer.
- Put onions into a container, I have used mason jars, sealable glass jars, etc. Don’t use plastic.
- Add in any flavorings you are using then pour the vinegar over the top covering the radishes.
*Apple cider vinegar tends to be a little sweeter and is what I used.
*The sugar will also take away some of the bite.
**Parboiling takes some of the bite out of the radishes.