quick pickle radishes

🥘 Ingredients

• radishes 8 ounces
• small onion 1
• white vinegar ½ cup
• sugar ½ cup
• salt 1 ½ tsp
• fresh dill weed 6 heads
• whole pink or black peppercorns 1 tbsp

1. 1

   Wash radishes and trim the root ends just before using.
2. 2

   Using a paring knife or a mandoline , slice the radishes as thinly as possible.
3. 3

   Slice small onion into thin wedges and use your hands to separate the layers of each wedge into pieces.
4. 4

   Place the radish slices and onion pieces in a large bowl .
5. 5

   In another bowl , stir together white vinegar , sugar , and salt until the sugar is dissolved.
6. 6

   Optional: For more flavorful quick-pickled radishes, add fresh dill weed and/or whole pink or black peppercorns .
7. 7

   Pour the brine over the radishes and onions.
8. 8

   Cover and refrigerate at least 8 hours or overnight before serving.