Sweet and Spicy Pickled Radishes

Ingredients:

1 lb. radishes, sliced thin

¼ C. cilantro, chopped

1 jalapeno, stem removed, finely diced

1 C. distilled white vinegar plus more as needed

2 T. sugar

2 T. kosher salt

1 t. red pepper flakes, optional

1 T. mustard seed

Directions:

1. Wash and dry the radishes.
2. Thinly slice the radishes and add to a large bowl along with the chopped cilantro and diced jalapeño, set aside.
3. In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. 
4. Bring mixture to a low boil on the stove, then turn off and allow to cool completely. 
5. Pack a quart canning jar to the top with the radish/cilantro/jalapeño mixture. 
6. Pack tightly. 
7. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes.
8. 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.
9. Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator.
10. Consume within 7-10 days.