Pickled Radishes

Quick-Pickled Radishes.

1. Prepare your radishes by slicing off the tops and bottoms of the radishes. Next, use a mandoline or sharp chef's knife to slice the radishes into very thin slices.
2. Heat up everything but the garlic and radishes in a small saucepan until everything is dissolved and boiling.
3. Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour the hot liquid over the radish slices until fully covered and let cool. Once cooled, put the lid on your jar and place the closed jar in your refrigerator.
4. Your pickled radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks (if they last that long).

Didn't I tell you that this recipe was an easy one? Regular pickles take a lot of time and more effort, which will make this pickled radish recipe your favorite to make! Trust me, you'll make it again soon because they will disappear so fast.

So, this summer, re-introduce yourself to the radish. Go grab a bunch and pickle them!