I’m pretty sure you can pickle anything.  I remember eating pickled cows tongue straight from a Mason jar at my Granny’s house when I was a little girl.  Although I cannot remember the flavor or the texture of it today, I do remember liking it then.  Personally, I had never pickled anything before “this” jar of red onion and radishes.  I have never seen pickled red onion in a store before, so I decided that if I wanted to experience pickled red onions and radishes with my fish tacos I had better “get to it”, myself.

 So I dusted off my mandolin and sliced up (thinly) ~ ¾ of a medium red onion and ~ 6 large radishes and layered them in a medium sized jar I had sitting in my pantry.  Since I have never canned or pickled anything before this, the jar came from a co-worker who had previously given it to me filled with apple butter.  So I am sort of recycling, except for the fact that I believe he wants the jar back.  Don’t worry, I will give it back, and in the mean time at least you know that it is being put to good use.  Besides housing these onions and radishes, this jar, has served as a homemade salad dressing container, and emulsifier, a couple of different times!

 Between the radish and onion layers I threw in a couple of smashed garlic cloves into the jar as well.  Next, in a small bowl, I stirred together ~ 1 c. cider vinegar, ~ 1/3 c. sugar, and ~1 tsp. salt until all of the sugar was dissolved.  I poured this vinegar mixture over the jar of onions and radishes until the liquid nearly reached the top of the jar.  I then placed the lid on the jar securely and stored it in the fridge for ~ 2 hrs.  See recipe below for cut and paste purposes.

 I was extremely surprised how easily and quickly this all came together.  It was all so refreshing and flavorful for not a lot of effort.

 Pickled Radishes & Red Onion

Ingredients:

–          1 red onion sliced thinly (crosswise, to create rings)

–          1 bunch radishes sliced thinly (crosswise, to create discs)

–          2 cloves garlic smashed once to release flavor

–          1 c. cider vinegar

–          1/3 c. sugar

–          1 tsp. salt

 After slicing radishes and onion layer (slightly compacted) in a jar with garlic. Next, in a small bowl, I stir together cider vinegar, sugar, and salt until all of the sugar is dissolved.   Pour the vinegar mixture over the jar of onions and radishes until the liquid nearly reaches the top of the jar. Place the lid on the jar securely and store it in the fridge for ~ 2 hrs. While flavor develops. How much of the onion, radishes, and liquid you use will depend on the size of your jar. Drain liquid to serve.

*Note: I may experiment with a different vinegar, different vegetables, and less sugar next time.

 White Fish Taco Sauce

Ingredients:

– ½ c. mayonnaise

– ½ c. Mexican Crema

– Juice from ½ to 1 whole lime

– S & P (to taste)

– 1 to 2 tsp. chili powder

– ½ to 1 tsp. ground cumin

 Combine and stir all ingredients together in a small bowl.  Cover and refrigerate until ready to use.

 For the fish (shrimp, cod, and scallops), I used this marinade.  After the fish rested in the marinade for ~ 2 hrs. I skewered and grilled it on high heat for just 2-3 minutes on each side.

 I also pickled some thinly sliced green cabbage, using the same brine, for these tacos.  It just did not turn out as pretty so I did not talk much about it or take many pictures of it.  But I did pile it on our fish tacos and it was yummy as well.

 To serve, corn tortillas were piled high with fish and pickled vegetables and then topped with the white sauce and fresh cilantro.

 ~ 100 calories worth of mixed baby greens from my Dad and Granny’s garden. These 4 bags represent ~15 oz. of salad.  There are ~ 20 calories in ~ 3 oz. of the mix.

 You get a lot of bang for your buck with salad greens!  I eat salad probably 3-4 days per week.