I have a thing for pickled vegetables. From spicy Jalapeños and serrano chiles with or without vegetables, regular cucumber pickles (with or without garlic and dill), ultra sour gherkins, pickled onions (both red onions and the little white cocktail ones), sauerkraut, beets, carrots, green beans, asparagus and even hard boiled eggs!
At some point in my life I have pickled all of the above. Never have I ever added sugar, for a Mexican a sweet pickle is not a thing. For me, it has to be sour, salty and if they are spicy then it’s even better. And even though I have made all kinds of pickles, this is the first time I pickle radishes. I am not sure why, but now that I started, nothing will stop me!
I love them in salads, as part of a meze spread or even on a charcuterie board. I like them spicy, but if you’re not into that, omit the dried chiles and if you prefer, add black peppercorns and/or coriander seeds. I love the deep pink colour they become once the vinegar has worked its magic. These keep for about a week before they start to get a bit soft, so make a small amount and enjoy before you make another batch!
Spicy Pickled Radishes
1 bunch radishes, trimmed and cut into 1/8” thick slices (about 2 cups)
1/2 cup apple cider vinegar
1 tsp kosher salt, or to taste
1/2 tsp crushed dried piquín chile or chili flakes, or more to taste
Place radishes in a medium glass jar and add vinegar, salt and dried chiles.
Cover jar and shake to make sure salt is dissolved. Taste liquid to make sure it’s seasoned properly and then cover and refrigerate for at least 1 hour, shaking every so often. Pickles will turn really pink as they pickle.
Makes about 1 1/2 cups.