Sweet and Spicy Pickled Radish

1 lb. radishes sliced thin

1/4 C. cilantro chopped

1 jalapeno stem removed, finely diced

1 C. distilled white vinegar or more as needed

2 T. sugar

2 T. kosher salt

1 tsp. red pepper flakes optional

1 T. mustard seed

 

Wash and dry the radishes Рslice thin and add to a large bowl along with the chopped cilantro and jalape̱o Рset aside. In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. Bring to a low boil on the stove, then turn off and allow to cool completely (you can also toss in the fridge if you are in a hurry). Grab a wide-mouth quart canning jar and pack it to the top with the radish/cilantro/jalape̱o mixture. Pack tightly. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes. Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt. Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator. Consume within 7-10 days. Optional: 2 chiles de arbol can be added to each jar for a little extra spice. Simply remove the stem and stuff in the jar before adding the liquid.