spicy pickled radishes and carrots
You know what’s really good? Those pickled carrots with radishes and jalapeños that you find at legit Mexican restaurants. That, along with this, led me to a sweet and tangy jar of Asian-ish pickled carrots with radishes and hot peppers. Cute side note: my parents always have a jar of pickled jalapeños in the fridge; they put it on beef noodle soup sometimes.
1/2 cup hot water
1/2 cup rice vinegar (not the seasoned kind)
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
12-15 small radishes
3 small carrots
1/2 small red onion (full disclosure: I forgot to add this. oops.)
1 small serrano or jalapeño pepper
Pour hot water, vinegar, salt, and sugar into a small (1 pint) jar. Stir to dissolve sugar and salt.
Slice radishes, carrots, onion, and pepper into 1/8-inch thick slices. Add to jar. Cover and refrigerate for 3 to 4 days before eating.
I put them on some Asian-ish chicken tacos for dinner tonight (meat marinade: chipotle, adobo from the can, soy sauce, honey, sesame oil, garlic, ginger). I’ve yet to visit this Kogi truck that got all famous, but so far, I’m a fan of the idea.
