Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two.

I've Pickled Blueberries, Pickled Asparagus, Pickled Cranberries, Pickled Pumpkin, and even Pickled Chard Stems!

This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them!

Ingredients makes 1 quart jar

• radishes, trimmed and sliced
• organic red onions, peeled and thinly sliced (I used a mandolin slicer)
• 3/4 C vinegar (I used white distilled vinegar)
• 3/4 C water
• 3 T organic granulated sugar
• 1 T salt (I used some grey sea salt)
• 6 to 8 grinds of black pepper

Procedure
Layer your radishes and onions in a sterilized mason jar, packing them in tightly. Place all of the other ingredients together in a medium saucepan and bring to a boil. Simmer for 3 to 5 minutes. Pour the liquid over the top of the radishes and onions.

Seal the jar and let cool on the counter. Refrigerate until ready to eat, but I try to let them pickle for at least 24 to 48 hours before opening. These will keep for approximately 2 weeks. Let come to room temperature before serving.