Pickled Radish

​​This recipe is a fresh pickle that you can make little batches of based on what you have on hand. Flavor it however you like and adjust salt and sweet to your taste. I like to make this mostly with radish, but you could do cucumber, carrot, peppers… whatever. These can last up to a month in the fridge but I usually like to eat them within a week or two.

Ingredients
Brine: 
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup hot water
1/2 cup sugar

1-2 cups of sliced radish (or other vegetable)
1-2 garlic cloves
optional- add dried or fresh chilies, herbs, seasonings

Method of Preparation
Cut your radish into whatever shape you like, I do half moons but you could go round, cubed, whatever you dig. Add to a bowl and sprinkle with a few big pinches of salt and let them sit for 20 minutes. While you wait for that make your brine. 

Add sugar, vinegars and water to a bowl and mix until sugar is dissolved. Add this to a glass jar or container. Toss in your garlic. 

After 20 minutes drain and rinse your radish and add to the brine. I don’t worry too much about drying them off since they’re just going back into a liquid. 

Let them sit in your fridge for at least a few hours, but I like them best the next day. 

Toss them on sandwiches, or eat as a side dish or garnish. I like them on toast with butter or vegan mayo. Also great on avocado toast, rice bowls and tacos.

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