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Pickled radishes have a nice bite to them. They can add zing to salads and sandwiches. And they are wonderful to serve with cheese or atop avocado toast. We love to make quick pickles to keep in fridge (as opposed to shelf-stable, hot water processed pickles that can keep in the pantry). They’re easy to make and retain some of their natural crunch. Thinly slice a watermelon radish on a mandolin. Or cut thin half-moon slices with a sharp chef’s knife. Pack sliced radish loosely into a jar. Mix together ½ cup white vinegar (apple cider vinegar works well, too), ½ cup water and ½ teaspoon sea salt. Bring to boil and pour over radishes. Let jar cool and then store in fridge. Pickled radishes keep about two weeks in fridge.