Quick Pickled Radish

Place sliced radishes and any optional flavoring ingredients in a clean heat-proof jar, such as a mason jar. In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil. Carefully pour or ladle the hot brine over the radishes, ensuring that all radish slices are submerged under the brine. Put a lid on the jar and refrigerate. Pickles can be eaten after 1 hour, but are best after 24 hours. They will keep in the fridge for several weeks. Enjoy on tacos, sandwiches, wraps, burgers, Yum Bowls, or simply on their own.