Happy Friday lovelies! I don’t know about you, but I am so ready for a weekend full of fun and relaxation. It’s date night tonight and we plan on making dinner together at home before going out to see The Jungle Book. (Baloo is my favorite!) I hope it lives up to the fabulous reviews I’ve read.
Today’s recipe for sweet and spicy
refrigerator pickles is so simple to make. You heat the pickling liquid until the salt and sugar dissolves, pour it over beautiful thinly sliced veggies, bring to room temperature, and refrigerate. They only get better the longer they have to absorb the sweet, spicy, tangy pickling liquid. I love the balanced combination of radishes, onions, and jalapenos. Add them to tacos, sandwiches, salads, or snack on them right out of the jar. Make them once and they will soon become a staple in your fridge.
Ingredients:
1 bunch radishes, sliced thin
1 small red onion, sliced thin
2 jalapenos, sliced thin
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
1/2 cup water
3 tbs sugar
1 tbs salt
1 tbs coriander seeds
1 tbs black peppercorns
3 cloves garlic
Directions:
- Add the veggies, coriander, peppercorns, and garlic to a jar. I used an empty Claussen’s pickle jar! You may have extra veggies depending on how many radishes are in your bunch and how big your onion is.
- In a medium sauce pan combine the water, vinegars, sugar, and salt. Bring to a boil, stir to dissolve the sugar, and turn off the heat.
- Pour the hot liquid over the veggies and let sit at room temperature until cool.
- Store in the refrigerator.
Enjoy!
xo Ali Taylor
Alexandra Taylor 