- 1 bunch radishes
- 1 cup vinegar
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 1/8 tsp red pepper flakes
- 1 cup loosely packed chopped cilantro
In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.
Trim radishes and slice thin.
Fill mason jar with radishes and cilantro, layering to evenly distribute.
Pour over cooled pickling liquid. Seal and refrigerate. Wait 24 hours to let flavors do their thing before using.
If your jar is a little bigger, or for some reason the liquid doesn't quite reach the top of you jar, add a little more vinegar. No biggie!