Monday, March 2, 2015

Recipe: Pickled Red Onions and Radishes

So it's officially Taco Sunday at our home. Particularly, "Barbacoa Sundays". My boyfriend has been obsessed with rehydrating chilis to make sauces, so we just eat this all the time now! I have posted the recipe on multiple occasions, but this time we decided to pickle red onions and radishes for a nice garnish. I'll tell you now, it's amazing. The spiciness of the beefs with the bitterness of the pickled vegetables really provide a great juxtaposition of taste.


1 medium red onion, sliced different sizes (mostly thin)
6 radishes, sliced thin
1 cup vinegar
1 cup water
2 tbs salt
2 tbs sugar
5-6 black peppercorns
1 habanero (optional)
1 garlic clove, roughly chopped
3 cups of hot water

Mix everything but the onions and radishes in a large mason jar. Put the onions and radishes in a colander and dump the hot water on it. Then put them in the mason jar. Refrigerate over night for best results.

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