Spicy Pickled Radishes
By America's Test KitchenPublished on January 7, 2013
Time
10 minutes, plus 30 minutes pickling
Yield
Serves 7 (Makes about 1 3/4 cups)
Ingredients
10 radishes, trimmed and sliced thin½ cup lime juice (4 limes)½ jalapeño chile, stemmed and sliced thin1 teaspoon sugar ¼ teaspoon salt
Instructions
- Combine all ingredients in bowl. Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
Time
10 minutes, plus 30 minutes picklingYield
Serves 7 (Makes about 1 3/4 cups)Ingredients
10 radishes, trimmed and sliced thin
½ cup lime juice (4 limes)
½ jalapeño chile, stemmed and sliced thin
1 teaspoon sugar
¼ teaspoon salt
Ingredients
10 radishes, trimmed and sliced thin
½ cup lime juice (4 limes)
½ jalapeño chile, stemmed and sliced thin
1 teaspoon sugar
¼ teaspoon salt
Ingredients
10 radishes, trimmed and sliced thin
½ cup lime juice (4 limes)
½ jalapeño chile, stemmed and sliced thin
1 teaspoon sugar
¼ teaspoon salt
Why This Recipe Works
These easy-to-make spicy pickled radishes are the perfect garnish—along with crumbled queso fresco, chopped cilantro, lime wedges—for a modern fajita feast.
Instructions
- Combine all ingredients in bowl. Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
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