This super simple recipe will disappear! Eat them as you might eat ginger in between bites of sushi... just a little crunchy flavor zing between bites of a savory BBQ sandwich or to get your salivary glands going! - LASGarcia —LASGarcia
Test Kitchen Notes
The amount of spice was just right -- definitely present but not overwhelming. I liked the salty kick and the punch of the lime juice, of which there was plenty. The pickles are most refreshing and crunchy when well-chilled. After I made the recipe according to the directions, I added in a sprinkle of key lime zest I had reserved. It's a nice way to get a little more lime quality without adding more acidity. I agree with LASGarcia's suggestion that the pickles would be great with a barbecue sandwich, and I can see them as a great addition to any picnic spread, especially where pork and chicken come in to play, or as an addition to a cabbage slaw. But what these pickles really cry out for is fish tacos. Fish tacos! What I wouldn't do for one right now!— vvvanessa —The Editors
In This Recipe
Trim greens from radishes, wash them and very thinly slice them. You can use a mandoline to make this easier.
Squeeze lime juice over sliced radishes.
Very thinly slice jalapeno, add in as much as you like for heat- I usually only add in 6 or 7 thin rings.
Sprinkle sea salt over everything, stir and place in refrigerator for at least 1 hour.
Taste and adjust salt if you like. Squeeze over some more lime juice before placing out to serve. The radishes "bleed" and turn a very pretty pink color, so serve in a blue or bright green bowl.