Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 1 bunch of radishes, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup white sugar
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large mixing bowl
- Mason jar or other sealable container
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced onion and radish.
2. In a separate bowl, whisk together the apple cider vinegar, white sugar, water, salt, black pepper, and red pepper flakes until the sugar has dissolved.
3. Pour the vinegar mixture over the onion and radish, and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
5. When ready to serve, drain the excess liquid from the bowl.
6. Transfer the pickled onion and radish to a serving dish, and sprinkle with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
- Total time: 40 minutes (including refrigeration time)
Temperature:
- No cooking required
Serving size:
- This recipe serves 4 people as a side dish.
Nutritional information:
- Calories: 70
- Total fat: 0g
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 14g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Honey or maple syrup can be used instead of white sugar.
- Green onions or shallots can be used instead of red onion.
- Parsley or mint can be used instead of cilantro.
Variations:
- Add sliced cucumber or carrot to the salad for extra crunch.
- Use different types of vinegar, such as rice vinegar or balsamic vinegar, for a different flavor.
- Add a pinch of ground cumin or coriander for a Middle Eastern twist.
Tips and tricks:
- Use a mandoline or sharp knife to thinly slice the onion and radish.
- For a milder flavor, soak the sliced onion in cold water for 10 minutes before pickling.
- Use a sealable container, such as a mason jar, to store the pickled onion and radish in the fridge.
Storage instructions:
- Store the pickled onion and radish in a sealable container in the fridge for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled onion and radish salad in a shallow dish or bowl.
- Garnish with additional cilantro or sliced radish.
Garnishes:
- Chopped cilantro
- Sliced radish
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve alongside tacos or quesadillas for a Mexican-inspired meal.
Suggested side dishes:
- Grilled corn on the cob
- Black beans and rice
- Roasted sweet potatoes
Troubleshooting advice:
- If the pickling liquid is too tart, add a little more sugar to balance the flavors.
- If the onion and radish are too crunchy, let them marinate in the pickling liquid for a longer period of time.
Food safety advice:
- Make sure to use a clean and sterilized container to store the pickled onion and radish.
- Keep the salad refrigerated at all times to prevent bacterial growth.
Food history:
- Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations such as the Mesopotamians and Egyptians.
Flavor profiles:
- The pickled onion and radish salad has a tangy and slightly sweet flavor, with a hint of heat from the red pepper flakes.
Serving suggestions:
- Serve the pickled onion and radish salad as a side dish or topping for tacos, sandwiches, or burgers.
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