Pickled Radish-and-Cucumber Dip

Realsimple.com
Serves 8 as appetizer

Ingredients

• 3 medium radishes, chopped (¾ cup)
• 2 small cucumbers, chopped (1 cup)
• ½ cup apple cider vinegar
• 1 teaspoon fine sea salt, divided
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 cup plain whole-milk Greek yogurt
• 1 teaspoon lemon zest plus 2 teaspoons fresh juice (from 1 lemon)
• ¼ teaspoon freshly ground black pepper
• pita chips or grilled naan

Preparation

1. Combine radishes, cucumbers, vinegar, and 1/2 teaspoon of the salt with 1/4 cup water in a medium bowl. Let stand at room temperature at least 15 minutes or up to 1 hour to pickle. Drain radish mixture, reserving pickling liquid for another use(such as vinaigrette).
   
2. Heat oil in a small skillet over medium. Add cumin seeds, and cook until golden and fragrant, about 30 seconds. Cool 5 minutes.
   
3. ​Meanwhile, gently stir together drained radish mixture, yogurt, lemon zest and juice, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Top with cooled cumin seeds, and serve immediately with pita chips or grilled naan.