Pickled Red Onions and Radishes
Makes 3 cups
1 medium red onion, peeled, ends trimmed flat
6 radishes, ends trimmed flat
1 cup cider vinegar
2 tablespoons sugar
1 teaspoon kosher salt
2 cloves garlic, sliced
1/2 teaspoon black peppercorns
1/4 teaspoon red pepper flakes
1 jalapeno pepper, cored, seeded and sliced
Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center onion on fruit and vegetable skewer; attach to Spiralizer. Attach small core slicing blade and position at end of onion. Place medium bowl below blade to catch onion. Turn stand mixer to speed 4 and process until blade reaches end of onion. Repeat with radishes. Coarsely chop onion and radishes; return to bowl.
Combine vinegar, sugar and salt in small saucepan. Cook over medium-high heat until sugar and salt are dissolved, stirring frequently. Add jalapeño, garlic, peppercorns and red pepper flakes. Pour over vegetables; let stand at room temperature 1 hour, stirring occasionally. Store in jar with tight-fitting lid in refrigerator 2 weeks.
NOTE Serve with tacos, burgers and sandwiches.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*