Radish Pickles

Instructions

1. Trim greens from radishes, wash them and very thinly slice them. You can use a mandoline to make this easier.
2. Squeeze lime juice over sliced radishes.
3. Very thinly slice jalapeno, add in as much as you like for heat- I usually only add in 6 or 7 thin rings.
4. Sprinkle sea salt over everything, stir and place in refrigerator for at least 1 hour.
5. Taste and adjust salt if you like. Squeeze over some more lime juice before placing out to serve. The radishes "bleed" and turn a very pretty pink color, so serve in a blue or bright green bowl.