Super Quick Pickled Radishes
Pickled radishes are a simple —and tasty!— way to use up extra produce from your garden.
Wide-mouth Mason jar
thinly-sliced round radishes
apple cider vinegar
Slice off the top and the bottom of the radishes, then use a mandoline slicer or a knife to cut the radishes into thin, even slices.
Set aside the radishes and garlic. Heat all the remaining ingredients in a saucepan until dissolved.
Add your sliced radishes and garlic to the mason jar(s), then pour the hot liquid over the top until covered.
Let the liquid cool, then add the lid and place in the refrigerator.
Wait 24 hours and enjoy!
The pickled radishes last 2-3 weeks in the fridge.