Karen’s Quick Pickled Radishes (with Cubanelle Peppers)

Ingredients

• 1 tablespoon filtered water
• ¼ cup apple cider vinegar, such as Braggs brand
• 1 medium fresh garlic cloves, peeled, cut in half
• 2 tablespoons natural cane sugar
• 1 pinch sea salt
• ¼ cup red radish, cut into 1/4" dice
• ¼ cup cubanelle peppers, cut into 1/4" dice

Instructions

1. In a small saucepan, add the first 5 ingredients. Bring to a boil, stirring to dissolve the sugar, about 2 minutes.
2. Add the cubanelle pepper, simmer on low heat for 1 minute - covered. Add the radish, cover, then take off heat and let cool.
3. Place in a clean airtight container in the refrigerator. Keeps up to 2 weeks. Use the juice too in recipes, it's very flavorful.

This recipe may not be reproduced without the consent of its author, Karen Sheer.