Pickled radishes with jalapeño peppers and cilantro

You will need :

2 bunches of radishes (trimmed and sliced thin)

1 1/2 cups white vinegar

2 Tbl spoons sugar

3 tsp kosher salt

1/2 tsp red pepper flakes

2 seeded and chopped jalapeño peppers

I cup cilantro (roughly chopped)

Instructions:

1. In a small saucepan, bring vinegar, sugar and salt to boil. Set aside, add red pepper flakes and allow to cool.

2.In a mason jar layer radishes, jalapeño and cilantro

3.Pour over pickling liquid and add water to cover radishes. Seal the jar and refrigerate for at least 24 hours.

Perfect for your tacos, green bowls or I like them as a little snack with some olives and cheese.