This is more of the same cleaning-out-the-closet stuff. Remember when I made those delicious chicken tinga tacos last October or whenever it was? Probably October. They were from Billy’s book and they were awesome. Anyway, when I made them, I promised to share a sister recipe, if you will, for these pretty-in-pink pickled radishes. But things got in the way and I never did. I’m here today to fix that, though, and I’m finally giving you the super easy pickled radish recipe that you deserve. This isn’t a recipe where you need to sanitize a jar and wait for two months for your pickles to be ready. Oh, far from it. Instead, all you need are three ingredients: radishes, lime juice, and salt. Shake it all up and let it sit for a few minutes, then ta-da! Pickled radishes. You can let them sit for a few hours so that they turn a beautifully bright pink color, or you can eat them immediately. The choice is yours. They are the perfect thing to top your homemade tacos with, but they’re also excellent on a salad with your choice of protein, on any kind of sandwich or burger, or, let’s be real, eaten straight out of the jar with your fingers. It’s summer and summer foods always need a pop of acidity–these radishes are here to help you.
I figured pickled radish and taco-talk would be the perfect time to share a few photos from our trip to Austin earlier this month. Kramer and I loved it. Like, really loved it. I wasn’t sure how I’d feel about it, having lived in Phoenix for eight years and seemingly “done” with the Southwest, but I have to say–Austin ruled. It’s a little bit like Brooklyn, a little bit like Portland, and a little bit like New Orleans, but of course, Austin is its own city, too. We had great food, from Uchi to Vera Cruz Natural to Odd Duck, and everything in between. We grabbed BBQ sandwiches and ate them by Barton Springs, we experienced the late-night debauchery of 6th Street, and we really loved the local scene along East Caesar Chavez. We drank good coffee and ate breakfast tacos from random taco windows and took cheap Ubers everywhere, where the drivers were chatty and talked to us about how the city is changing rapidly, with differing opinions on whether or not that change is good or bad. We were only there for three days, but we had really incredibly time and I can’t wait to go back! This weekend, though, we’re heading to Houston for a wedding, so I’m excited to see a different side of Texas. As always, if you have any recommendations, I’m all ears.
Kramer being cute.
My latest piece! It’s a maitake mushroom by Stephanie Brown of Butterfat Studios. She recently had a weekend residency at East River Tattoo in Brooklyn and I was lucky enough to snag an appointment.
So – pickled radishes. It’s couldn’t be easier.
Clean and trim the ends.
Slice them into matchsticks and put them in a small jar or container.
Add salt and lime juice, shake, and let them sit for a bit.
Ta-da! Now go forth and eat all the tacos.
- 10 radishes
- juice of 1 lime
- ½ teaspoon sea salt (or coarse kosher salt)
- Clean and trim the ends of the radishes, then cut them into medium-sized slices. Turn over the radish so it's lying flat and slice again to create matchsticks. They don't have to be perfect.
- Add your matchstick radishes to an airtight container that holds about 2 cups (such as a small mason jar). Add the lime juice and salt, seal the container, and shake to combine. Shake, shake, shake. These are ready to go right away, or you can let them marinate in the fridge for 2-3 hours.
- These will keep well in the fridge for about 3 days in an airtight container.