Hallie Norvet

Quick Pickled Radishes

I am all about the quick pickles, guys. A quick pickle is a recipe I use when I don't have the time (or patience) to make a pickle brine with heat. That's right, this recipe is made without any fire.

So how does one "quick pickle?" It is rather simple. You mix 4 ingredients together, stir it up, and pour it over whatever you want to quick pickle. Seriously, that's it. You then have quick pickles in the fridge for 4-5 days depending on the vegetable.

Ingredients:

1 Pound Radishes, Sliced or Quartered

1 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Cup Warm Water

(Optional chiles or smashed garlic)

Salt to taste

Directions:

Place radishes in a jar(s) with a tight fitting lid, such as a mason jar. Mix all ingredients except radishes in a mixing bowl. Stir to dissolve. Season with salt to taste. Pour dissolved mixture over radishes in jar until covered. Add garic, or chiles if desired. Seal lid tightly and allow to quick pickle for at least 2 hours.

Then enjoy pickled radishes for up to 4 days!

Use this recipe with radishes, carrots, cucumber, bell peppers etc. Get creative with it!