Prep time: 10 min Fridge time: 8 hours Yields: 2 cups
2 cups radish, thinly sliced
1 small onion, sliced into wedges
½ cup white vinegar
½ cup sugar
1 ½ teaspoons salt
Trim the roots of the radishes and slice the radishes as thinly as possible using a knife. Slice the small onion into thin wedges, and separate each wedge into pieces using your hands. Place the radish slices and onion pieces in a large bowl.
In another bowl, stir together vinegar, sugar, and salt until sugar is dissolved. Pour the mixture over the radishes and onions. Add fresh dill weed or 1 Tablespoon of whole black peppercorns for flavor if desired.
Cover and refrigerate for at least 8 hours. The mixture will have a pungent aroma after opening the container, and will yield about 2 cups of pickled radish. Serve in place of dill pickles on burgers or brats, on an appetizer platter, or as a snack with crackers.