Ready in 15 minutes

Serves 4 people

Ingredients

• ½ Cup Apple Cider Vinegar
• ½ White Wine Vinegar
• 1 tsp White or Black Peppercorns
• 1 Cup Water
• 1 tsp Sugar
• 1 tsp Salt
• 1 Cup thinly sliced Radishes (red radishes or daikon radish work)
• 1 Cup thinly sliced Onions

Preparation

• In 2 clean mason or canning jars, add radishes to one, and onions to the other.
• In a small pot, combine vinegar, water, peppercorns, sugar, and salt. Bring mixture to a boil over medium-low heat. Once mixture is combined and boiling, remove from heat and pour evenly into the canning jars, filling the jars until the veggies are submerged in the liquid.
• Screw the lids onto the jars, and give the jars a couple shakes before placing them in the fridge (be sure to place them away from perishable items since they are hot). Leave jars in the fridge for at least an hour (or until mixture is cold in the jar). These can be used and enjoyed for up to 1 week.

Tips

• Veggies can be mixed and matched, pickle whatever you like and add additional herbs and flavors to your jars if you wish. The most important thing is to ensure your vegetables are sliced thinly, or the pickling process will not be as quick.
• You can mix and match different kinds of vinegar. I’ve substituted rice wine vinegar before and the flavor still comes out really nice.
• Be careful not to place hot jars too close to any of your perishable items in the fridge, otherwise you risk bringing down the temperature of your perishables too much. Place jars near the back of the fridge a few inches away from anything else if possible.