Quick-Pickled Radishes

Happy New Year! I've been MIA because we took a little family vacation to California to visit my family, and I was just too busy to blog. It was a great week of fun and relaxation (and a little bit of sleeping in for my husband and I since the grandparents were all too happy to get up at the crack of dawn with the kids)!

I'm back, though, with this little salad, side, taco topping...whatever you want to call it. I love radishes, and my daughter does too, but sometimes they're just a little too spicy for her. We often go to a little taquería in our town that serves its tacos with radishes, cilantro and green salsa. My four year old loves them and asks where the radishes are when I make tacos at home. I came up with this "recipe" once when the radishes I received from my CSA were a little too spicy for her taste. The lemon juice cuts the bitterness and spiciness of the radishes and creates a nice little salad that goes well with Mexican food (or on top of it), but also works well with other dishes. Enjoy!

Quick-Pickled Radishes

1 bunch radishes
1-2 lemons, juiced
Salt

Wash and trim the radishes, and then thinly slice them into a bowl. Add the lemon juice and season with a little salt. Let sit for about 15 minutes, stirring every once in a while to make sure all of the radishes are benefiting from the juice. Taste for seasoning--add more salt if you'd like. Let sit for another 15 minutes or so, stirring occasionally.

Serve with tacos or as a side dish.

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