Spicy Pickled Radishes

note: about 1.5 lbs radishes

note: 1 cup vinegar

note: 2 Tbsp kosher salt

note: 2 Tbsp sugar

note: ⅛ tsp red pepper flakes

note: 1 cup loosely packed, chopped cilantro

note: ½ seeded jalapeno (leave out for a less spicy pickle)

1. In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.

2. Trim radishes and slice thin.

3. Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.

4. Pour over cooled pickling liquid. Seal and refrigerate. Wait 24 hours to let flavors do their thing before using.

You can also water bath can these as well and they don’t get too soft.

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