These quick-pickled radishes are ready in 30 minutes and perfect for tacos, sandwiches, noodle bowls, salads, and more.
Stir radishes, garlic, chile pepper, rice vinegar, water, sugar, and salt in a jar with lid. Cover and refrigerate at least 20 minutes.
I sliced radishes with mandoline slicer set to 1/8-inch.
Substitute any chile pepper (such as jalapeño, serrano, or habanero) for Thai chile pepper.
I used raw cane sugar. Substitute coconut sugar for cane sugar if desired.
This recipe originally appeared on GratefulGrazer.com.