Thinly sliced red radishes quickly turn tangy and pink in a vinegar brine. This easy pickle adds a sharp flavor and bright color to sandwiches and salads.
Wash the red radishes thoroughly and slice them thinly and evenly.
Pack the sliced radishes tightly into a jar with the garlic.
Boil the water, vinegar, salt, and sugar. Let the brine cool until lukewarm.
Pour the lukewarm brine over the radishes until they are covered. Seal the jar and refrigerate.
Slice the radishes thinly and evenly; thicker slices take longer to become crisp. Sterilize the jar and keep all the slices submerged in the brine. The quick pickles can be eaten after a few days; refrigerate for longer storage.
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