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Prepare to tingle your taste buds with these Chamoy-Infused Radish Pickles! Crisp, peppery radishes become an absolute sensation when marinated in chamoy's tangy-sweet embrace. Perfect for those who love a good crunch with a twist, these pickles make a playful addition to burgers, tacos, or a zesty snack platter. Easy to make and even easier to devour, you’ll find yourself revisiting this recipe time and time again!
Wash the radishes thoroughly and slice them into thin rounds. Discard any leaves or stems.
In a small saucepan, combine 1 cup of water, 1/4 cup of white vinegar, 1 tablespoon of sugar, and 1 teaspoon of kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.
Once dissolved, remove the saucepan from heat and let the pickling solution cool for about 5 minutes.
In a clean jar, layer the radish slices and add 1/4 cup of chamoy sauce along with a pinch of red chili flakes, according to your heat preference.
Pour the cooled pickling solution over the radishes until they are fully submerged.
Cover the jar with a lid and let it sit at room temperature for about 1 hour before moving it to the refrigerator.
Refrigerate for at least 2 hours or overnight to allow the flavors to meld. For best results, allow them to pickle for 24 hours.
Enjoy your chamoy-infused radish pickles as a zesty side dish or a spicy snack!
