Sweet Cumin Radish Pickles

These Sweet Cumin Radish Pickles are a little sweet, a little tart, crunchy as all get out, laced with cumin and cilantro, and are amazing on tacos.


  • 1 pound radishes, thoroughly washed and thinly sliced
  • 23 sprigs fresh cilantro
  • 1 teaspoon cumin seeds
  • 1 cup distilled white vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt


  1. Combine radishes and cilantro in a heatproof quart container or large bowl.
  2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  3. 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.
  4. Radishes will keep covered in the refrigerator for up to 1 month.