Quick Pickled Radishes

Transform your garden's early summer radish bounty into a tangy delight with this easy pickled radish recipe! Perfect for adding a zesty crunch to any meal. Enjoy the crisp, tangy radishes as a snack, or top them onto burgers, sandwiches, tacos, etc.

Ingredients-

• 4 bunches red radishes, tops removed

• 1 cup white vinegar

• 1 cup water

• 2½ tablespoons white sugar

• 1 tablespoon salt

• ½ teaspoon course black pepper or pepper corns

• ½ teaspoon mustard seeds

Directions-

• Thinly slice the radishes and divide between jars (this recipe makes approx 4 jars). *The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.

• Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then divide the peppercorns and mustard seeds among the jars. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

• Store in the fridge for up to 2 weeks.