Quick Pickled Radishes

​This recipe can be used to quick pickle any vegetable! Save it for those weeks of cucumbers, squash, and peppers this summer. You can add spices and other vegetables (such as carrots) as you see fit!

1 bunch radishes, tops removed and thinly sliced or julienned
¾ cup apple cider vinegar (I also love to use rice vinegar)
¾ cup water
3 TBSP honey or sugar
2 tsp salt 

Optional add-ins: ½ tsp hot pepper flakes, 1 TBSP fresh ginger, crushed garlic clove

Pack the radishes (and any other vegetables) tightly into a pint sized mason jar. Add sugar and any spices, then fill jar with vinegar and water. Shake well! Put in the fridge for at least 24 hours before eating, stays good for about two months.