Makes 4 cups
- 2 lb. radishes, shredded
- 2 cups white vinegar
- 1.5 cups sugar
- 1 tbsp. kosher salt
- 1 tbsp. whole coriander
Combine the vinegar, sugar, salt, coriander, cumin seed, and mustard seed in a large non-reactive saucepan, and bring to a boil. Add the radishes, onion, ginger, and garlic, and return to a boil, stirring to ensure that all ingredients are heated through. Remove from the heat.
Ladle into bowls or jars and refrigerate for up to 3 weeks.
This condiment goes great in chicken salad, potato salad, yogurt, and can be used as a topping for many savory dishes.