3 cups sliced radishes

1 cup red onion, sliced in half moons

3 cloves garlic, lightly crush with the side of a knife

1 jalapeno pepper, halved length wise

1 cup apple cider vinegar

2 tbsp sugar

1 tbsp honey

1 -1 1/2 tsp salt

1 cup cold water

In a non-reactive pot, heat the vinegar, sugar, honey and salt over medium heat. Stir until the sugar and salt has dissolved. Stir in the water. Remove from heat and let cool slightly. Place the radishes, red onions, garlic and jalapeno in a medium sized jar. Pour the brine (vinegar mixture) over the radish mixture, making sure the radishes are totally submerged in the liquid. Refrigerate. You can eat as early as 1 hour later but I would wait a min of 4 hours but ideally I would wait and let them soak over night. These should last up to one month in the fridge ( as long as the mixture remains totally submerged in the brine )

*Note: There are a million ways to enjoy our pickled friends. Here are a few of my faves- serve in salads, on top of rice dishes, tacos or on sandwiches.