Best Quick Pickled Radishes And Peppers Recipes

Sausage and Cheese-Stuffed Poblano Peppers with Quick-Pickled Red Onions and Radishes image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/3 cup plus 1 tablespoon white vinegar
1/2 teaspoon granulated sugar
Kosher salt
1 small red onion, thinly sliced lengthwise
2 small radishes, thinly sliced
1 tablespoon olive oil
4 large poblano peppers, stemmed, halved lengthwise and seeded
1 pound ground pork
2 cloves garlic, grated
1 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons ground cumin
6 ounces shredded jack cheese
Cilantro leaves and tender stems, for garnish

Steps:

Position a rack on the top of the oven and preheat to broil.
Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

Quick Pickled Radishes and Peppers image

Provided by Martha Stewart

Categories Snacks

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher or pickling salt
10 whole black peppercorns, cracked
12 radishes, halved lengthwise
4 peperoncini or Tuscan pickled peppers

Steps:

In a small nonreactive saucepan, combine the vinegar, sugar, salt, and peppercorns and simmer over medium-low heat, until dissolved, about 2 minutes.
Meanwhile, cook the radishes and peppers in boiling salted water for 2 minutes, until the radishes lose some of their color. Drain and place in a shallow dish. Pour the hot vinegar mixture over, let cool, and chill in the refrigerator for 15 minutes. These will keep, tightly covered in the refrigerator, for 3 days.