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Lime Pickled Radishes

4 limes juiced and 2 zested

1 clove garlic, thinly sliced

4 red radishes

1 pinch of kosher salt

Thinly slice the radishes.  Lay them flat in the non-reactive pan or bowl; add the juice, zest, garlic and salt. Additional lime juice may be needed to submerge the radishes, and bottled unsweetened juice is fine if more is needed. Cover and refrigerate for at least two hours. Use these for tacos, salads or any dish to add an extra bit of flavor.

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