Quick Pickled Radishes

This recipe is just a basic formula and can be flexible.  You can change up the spicing how ever you like!
  • 1 bunch radishes, sliced into the thinnest possible rounds
  • red pepper flakes, to taste
  • 1/2 TSP whole mustard seeds
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 3 TBLS sugar
  • 2 TSP salt

Pack radish into a pint jar.  Add spices.

In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.

Pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately and will last a couple of weeks in the fridge.