Simple, easy and ready in 2 hours, these refrigerator pickles will keep in the fridge for up to a week if they’re well covered. The longer they sit the more the radishes will absorb the pickling liquid!
- 1 1/2 Cups Radishes, quartered
- 2 Tablespoons Rice Vinegar
- 4 1/2 Teaspoons Sugar
- 2 Teaspoons Salt
- Combine all the ingredients together in a bowl or large jar.
- Cover and refrigerate for at least 2 hours or until the liquid has had time to absorb into the radishes.