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.