Pickled Radishes

These quick pickles marinate to perfection within just 24 hours and will last in the fridge for at least a week or two. An authentic condiment for all Mexican meals, try these with any dried bean dish, tossed in salads or as part of an antipasto/relish tray. Cafe Drake keeps tucking a few into pita pockets slathered thick with hummus.

Begin by trimming the ends of 1 bunch of radishes. Discard the leaves or keep for another use if you like. Slice radishes into thick rounds. Place in a clean quart jar (must have a lid) along with 1 sliced green chile and 1/2 of a sliced onion. Throw in a clove of chopped garlic. Set aside.

Bring to just a boil: 1 cup white vinegar, 2/3 cup water, 1 t. sugar and just under 1 T. of salt. Remove from heat and stir in 1/2 t. coriander (ground or seeds are both fine) and 1/2 t. mustard seeds. Stir well and pour over the radishes. Allow to cool then cover with lid and leave in fridge for 24 hours before gobbling.