With these quick and easy radish pickles, you don’t need to wait more than a couple of hours to have something crunchy to munch on. Most of the ingredients are likely to already be in your pantry. The pickles will keep for several days stored in the refrigerator.
Quick Radish Pickles
adapted from several sources
1 lb radishes, sliced or cut into chunks
1 cup white wine vinegar
1 cup water
1 Tbsp kosher salt
2 tsp sugar(optional)
3 cloves garlic, crushed
1. Pack radishes into your favorite heat proof pickle jar.
2. Heat vinegar, water salt and sugar(if using) to a boil in small saucepan. Pour over radishes in jar.
3. Let cool to room temperature, then refrigerate.
4. Let sit for several hours before eating, or even better let sit overnight.
Makes about one quart of pickles.