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Quick pickled Radishes


1 cup trimmed, thinly sliced radishes

1 scallion, white and green parts thinly sliced

1 dried red chile pepper (optional)

1/2 cup red wine vinegar

1/2 cup sugar

1/2 teaspoon kosher salt

Place the vinegar, sugar and salt in a small pot and heat to boiling. Stir until the sugar dissolves. Put the sliced radishes, scallion, and optional chile pepper, into a small glass jar or bowl. Pour the liquid over the veggies.

Allow the jar to room temperature. Then, place in the refrigerator. These are delicious right away, but their flavor will develop over time. Eat within a week or two.


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