When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!
For this recipe we used carrots stored in our root cellar from last fall, I think we can call the root cellar project a success!
|Taco Pickles in the making.|
adapted from: Eva Kolenko
makes about 1 quart
2 bunches of radishes
4-6 carrots depending upon size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce
1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt
1/4 c cider vinegar
Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature.
Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice (wear gloves if you have them!) the pepper, remove membrane and seeds if desired.
Combine vegetables in a large bowl and set aside.
When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on counter to ferment and pickle, from 24-48 hours. Refrigerate to store.
* I used one jalapeno pepper and for my taste buds this is what I might call "medium" in heat. I will definitely make again, but use the Frank's for a mild version.
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