Wednesday, January 9, 2013

Sweet & Spicy Pickled Radishes

Who would have known that radishes could taste so delicious? I made these pickled radishes the other night to go along with our chicken fajitas (recipe to come very soon). I also ate the leftover radishes as a snack the day after we had the fajitas.  The radishes have a lot of flavor & they are fun to eat because they look so pretty in their red juices! These radishes are great for topping on guacamole or other Mexican-like dishes. They are also perfect for guilty-free snacking! Enjoy.

Recipe for Sweet & Spicy Pickled Radishes

10 - 12 radishes,  sliced very thin
1/2 cup of freshly squeezed lime juice
1/2 jalapeno pepper, seeded and sliced very thin
3/4 tsp. of granulated sugar
1/4 tsp. of salt

Combine all ingredients in a smallish container. Cover the container, and let sit at room temperature for 45 minutes before using. You can also pickle the radishes by letting them sit in the fridge for 12 - 24 hours before using.

Recipe Adapted from: Cook's Illustrated
Spicy Pickled Radishes - a great addition to chicken fajitas!