Spicy, Quick-Pickled Radishes
adapted from Healthy Green Kitchen
Makes about 1 cup
1 cup trimmed, thinly sliced radishes
1 scallion, white and green parts thinly sliced
1 dried red chile pepper
1/2 cup red wine vinegar
1/2 cup sugar
1/2 teaspoon kosher salt
Place the vinegar, sugar and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Add the radishes scallion, and optional chile pepper, then remove from heat.
Pour into a glass bowl or jar, and let come to room temperature. Then, place in the refrigerator. These are delicious right away, but their flavor will develop over time. Eat within a week or two.