Overnight Pickled Jalapeño Radishes.
If you know me, you know I’m a spicy freak. I also love pickles so after buying a bunch of lovely radishes at the farmer’s market- my brain went right to this favorited recipe that I’ve had for years. Pink radishes as my youngest calls them are a favorite. These are great in martinis, on meat or veggie burgers, on salads or straight out of the jar (how I eat them). You can control the heat with the addition or subtraction of the jalapeños. I hope you LOVE this recipe!
UPDATE: We used these on our tacos last night and they were soooooo good! The crunch, the heat – it was perfection. Just wanted to share another fun idea for these with you.
2 lbs of fresh radishes, washed and both ends trimmed
1 cup of apple cider vinegar (I used Bragg’s)
1 cup of water
2 jalapeños, washed and sliced (omit if you don’t wish for a spicy version)
3 tablespoons of maple syrup
2 teaspoons of salt
1 teaspoons of red pepper flakes
1 teaspoons of mustard seeds
Using a mandoline with the hand-guard (I stress using this so you don’t slice through your hand) – slice each radish on the thinnest setting 1/16th or 1/8th inch. Repeat until you have sliced every radish.
Add them to a Weck’s jar or canning jar that you can cover. Add your jalapeños.In a small saucepan over medium heat, add your vinegar, syrup, water, red pepper flakes, mustard seeds and salt. Bring to a boil, stirring 1-2 times to ensure the syrup was blended into the mixture.
Pour over the radishes. Let cool to room temperature then cover and place in your refrigerator. They will be ready to consume in 24 hours. Good for several weeks but they won’t last.
And on the fitness front… this week has just kicked my tush! I’m unsure if its still the healing process thats dragging me down or this awful heatwave we’re living through. This summer has been so lovely, not overly hot or humid and September brings what seems to be August-like heat with it. Running is just unbearable to me. I’m hoping at some point I start to feel energized again. The heat kills my appetite and the bad cycle begins of not being properly fueled – therefore no energy to run. Ahhhh! Bring on fall already! Clearly I’m not retiring to a hot climate.
So this week I took the holiday off and rested my sore body from our long bike trek. Tuesday I ran 5, Wednesday I ran 6 and today because I had a repairman showing up at my house at 7 am I cut my run and workout a bit shorter. I ran 4 faster (with two miles in the 7 minute mile category – thankful for that) and did core and lifting before heading home. Unless I run 10 tomorrow, I’ll be short on miles this week and yes my type A personality will cause me to not forget that. Ha ha!
The weekend is coming! Stay positive 🙂
— Knead to Cook