These pickled radishes are amazing. They’re very quick to prepare, don’t require any boiling vinegar (always a plus as it smells disgusting) and taste lovely and fresh. They promise to wake up any burger, wrap or sandwich and go really well with practically any Thai dish. Taking only minutes to make, they will bring crunch and freshness to everything they’re paired with.
I first made pickles years ago but although they tasted great the smell of the vinegar as I was making them really put me off. As a result I haven’t made them since. However, the rise in the trend for quick pickles encouraged me to give them another go. These lime pickled radishes don’t last as long as regular pickles, just a couple of days in the fridge, but that doesn’t matter as they are so easy to make.
In a few days I will be posting the recipe for my Thai turkey noodles which I love to serve these pickled radishes alongside. The textures and flavours go together really well.
Lime Pickled Radishes with Mint and Coriander
- 8 radishes
- Juice of half a lime
- 1 tablespoon each of mint and coriander (chopped)
- Pinch of salt
- Slice the radishes as thinly as you can. I used a mandolin but a very sharp knife works just as well.
- Mix all the ingredients together.
- This pickle is best left to stand for half an hour to allow the flavours to develop, but if you don’t have half an hour then just tuck right in.