Use any type of vinegar, along with garlic and a few more simple ingredients, to make pickled red radish slices in less than an hour.
First, put smashed garlic cloves and a halved chile pepper (such as a serrano pepper or jalapeño pepper) in a jar.
Then add thinly sliced radishes to the jar. You can use a knife and cutting board or a mandoline slicer to cut the radishes.
Next, whisk vinegar, warm water, sugar, and salt to make the pickle brine. You can use any type of vinegar you like.
Pour the brine over the radishes in the jar. The radishes should be fully covered in liquid. Add a little more water if needed.
Refrigerate the radishes for at least 30 minutes, but preferably for 1 hour or overnight. The radishes will take on more flavor as they soak in the brine.
Find the full recipe with more tips and tricks for making quick pickled radishes on the Grateful Grazer blog.