Pickled Radishes

Ingredients

• 1 clove garlic (peeled and cut in half lengthwise)
• 1 bunch radishes (about 9 ounces of radishes without the greens)
• 1/2 cup rice vinegar (unseasoned)
• 1/2 cup cold water
• 1 tablespoon kosher salt
• 1 tablespoon honey

Instructions

1. 1

   Place garlic halves into a clean one-pint canning jar. Thinly slice radishes and pack on top of garlic in jar.

2. 2

   Add rice vinegar, water, salt and honey to a 2-cup glass measuring pitcher. Whisk until kosher salt and honey dissolves.

3. 3

   Pour vinegar mixture over radishes in jar, leaving a little room at the top. Cover and refrigerate.

4. 4

   Pickled radishes will be ready to eat in about 24 hours. Keep refrigerated and enjoy for up to one month.