Transform fresh radishes into vibrant, quick pickled radishes with jalapeño heat and aromatic coriander and cumin seeds. Ready in just 30 minutes to chill, these pickles are perfect for elevating grilled chicken tacos, grain bowls, or quesadillas.
1. Using a mandolin, very thinly slice your radishes and jalapeños.
2. Add the sliced radishes and jalapeño (or Serrano) to a clean 8-ounce jar or small bowl.
3. In a small saucepan, combine the apple cider vinegar, water coriander seeds, cumin seeds, kosher salt, and bring to a boil. Stir to dissolve the salt and remove from the heat.
4. Pour the pickling liquid over the radishes and peppers, making sure they are fully submerged.
5. Let sit at room temperature for 30 minutes, or refrigerate for up to 1 week. The flavor intensifies as they sit!
