Pickled Radishes

This recipe has 6 simple ingredients and makes about 2 cups, also known as a pint, for those who might be new to cooking measurements. It's amazing how easily and quickly vegetables can be pickled with a little vinegar. 

Try it out with all of your favorite veggies!

1 bunch radishes, thinly sliced

3 cloves garlic, smashed

1/2 cup rice vinegar 

1/2 cup water

2 tablespoons sugar

2 teaspoons Kosher salt

Add all ingredients to a small jar with a lid, cover, and shake gently until sugar and salt are dissolved. Put radishes in the fridge for at least 30 minutes. Store leftovers in fridge.

These pickled radishes go great on sandwiches, tacos, or burgers, and you can eat them all by themselves--they have an awesome taste and crunch factor.