Pickled Radishes

🥘 Ingredients

• radishes 1 bunch
• chopped fresh dill 1 tsp
• A pinch red pepper flakes
• distilled white vinegar 0.33 cup
• water 0.67 cup
• organic cane sugar 1 tbsp
• kosher salt 2 tsp

1. 1

   Prepare: radishes , chopped fresh dill , A pinch red pepper flakes , distilled white vinegar , water , organic cane sugar , kosher salt .
2. 2

   Rinse the radishes and dill, if using. Thinly slice the radishes (a mandoline will make this quick). If using the dill, chop it.
3. 3

   To a 16-ounce (500 mL) jar for which you have a lid, add the radishes, dill (if using), and red pepper flakes (if using), packing them in as tightly as you can. Make sure there is ½ to 1 inch (1 to 2.5 cm) of empty space at the top.
4. 4

   Bring the vinegar, water, sugar, and salt to a boil in a small saucepan, whisking to dissolve the sugar and salt. Take off the heat. Over the sink, pour the hot brine over the radishes. Submerge, pressing down with a spoon.
5. 5

   Gently tap the jar on the counter a few times to prevent air bubbles.
6. 6

   Seal the jar and cool to room temp. Refrigerate for at least 8 hours before using or ideally 24 to 48 hours. They’ll last for 3 to 4 weeks in the fridge.