I really struggled over what to call these beauties.
Pickled Radishes? Too simple.
Radical Radishes? Too dumb.
Cumin Scented Sweet and Sour Bread and Butter Radish Pickles Too long.
The Purdiest Pickled Radishes? Possibly an overstatement.
I went with the aforementioned title because it was halfway between descriptive and simple, but I’m not sold. I even threw the question out to you guys for assistance and my favorites were Tall Dark and Spicy and Rad-iculous Radishes. Thanks guys, you’re amazing.
The thing is these radishes consist of many wonderful qualities; they are a little sweet, a little tart, crunchy as all get out, laced with cumin and cilantro, really easy to make, get pickled in the refrigerator, and are amazing on tacos. So which one of those would you choose? I don’t know either.
- 1 pound radishes, thoroughly washed and thinly sliced
- 2-3 sprigs fresh cilantro
- 1 teaspoon cumin seeds
- 1 cup distilled white vinegar
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons kosher salt
- Combine radishes and cilantro in a heatproof quart container or large bowl.
- Combine remaining ingredients in a medium saucepan and bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Once the mixture comes to a boil, remove from heat and pour over radishes. Let sit at room temperature for 20-30 minutes or until it is cool enough to handle. Cover tightly with a lid and refrigerate for 1 day before using.
- Radishes will keep covered in the refrigerator for up to 1 month.