WHY THIS RECIPE WORKS:
With their distinctive lime aroma and clean, fresh bite, quick-pickled radishes are a delicious staple in many Mexican kitchens, used to add a layer of crunch and liveliness to countless dishes. Cutting our radishes into thin slices gave us delicate, elegant pickles and exposed a generous amount of surface area to absorb the flavorful brine. Some sugar and a touch of salt were all we needed to balance the bright, aromatic acidity of the lime juice. Thin slices of shallot added a touch of sweetness and character. To enable our radish mixture to move beyond a salad-like consistency and take on true pickle-like flavor and texture, we allowed it to sit at room temperature for 15 minutes—any less and the pickles seemed too raw, any longer and the vegetables became too soft. After draining, the radishes can be served immediately or held in the refrigerator for up to 1 hour. Avoid pickling the radishes for longer than 1 hour; they will begin to turn limp, gray, and bitter. Choose radishes that are firm and heavy for their size.
MAKES: 1 cup
TOTAL TIME: 25 minutes
INGREDIENTS:
- ¼ cup lime juice (2 limes)
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 6 large radishes, trimmed and sliced thin
- 1 shallot, sliced thin
INSTRUCTIONS:
- Whisk lime juice, sugar, and salt in medium bowl until sugar and salt have dissolved.
- Stir in radishes and shallot and let sit for 15 minutes for flavors to blend (or refrigerate for up to 1 hour).
- Drain vegetables and serve.
VARIATIONS:
QUICK SPICY PICKLED RADISHES:
- Add 1 jalapeño chile, trimmed and sliced thin, to bowl with radishes.
QUICK LEMON-TARRAGON PICKLED RADISHES:
- Substitute 2 thinly sliced scallions for shallot and lemon juice for lime juice.
- Add 1 tablespoon chopped fresh tarragon to drained pickles before serving
