Ginger Pickled Radishes

I've become a condiment guy...using pickles, chutneys, and other great products (usually homemade) to kick simple dinners up a notch or two. This tasty pickle seems a hybrid...the radishes make me think Mexican, but the ginger and Thai chiles are definitely Asian-inspired. So why not use them to complement foods from both cultures? My first experiment...adding a bit of crunch to pulled pork tacos. The verdict? Delicioso.

Ginger Pickled Radishes
Makes about two pints when sliced.
From Food & Wine magazine.

2 bunches round, red radishes
3 cups water
1 cup white vinegar
1/2 cup sugar
2 tablespoons kosher salt
4 garlic cloves
2 Thai chiles, halved lengthwise
One 1-inch piece of fresh ginger, peeled and cut into thin rounds

Trim the radishes, leaving about 1/2 inch of the stems. Halve the radishes lengthwise and transfer to a 2-quart glass jar. (Note: I sliced my radishes so that they were more easily tucked into my tacos.)

In a saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring. Let cool to warm, then add the garlic, chiles and ginger. Cover the radishes with the brine. Let stand until the brine has cooled, then cover and refrigerate overnight or for up to 3 days.