This basic pickling solution can be used with great success on a variety of vegetables. Try it with sliced cucumbers, turnips, beets, kholrahbi, lightly salting the vegetables and letting them drain in a colander or sieve first to help them get rid of a bit of moisture. It helps keep them crunchy!
1 bunch radishes1 bunch garlic scapes
1 cup sugar
1 cup rice wine vinegar
1. Trim radishes and cut into quarters. Cut scapes into 1 inch lengths.
2. Put sugar and vinegar in a pot, turn heat to medium and bring to a simmer, stirring occasionally to help the sugar dissolve.
3. Once sugar has dissolved into pickling solution, remove from heat and let cool while you jar the veggies.
4. Get a lidded glass jar large enough to fit your veggies but small enough so that they're not floating around, instead rather tightly packed, and begin layering the radishes and scapes.
5. When you are out of veggies (or room), pour pickling solution over until jar is full.
6. Cover and place in fridge for a few hours. Will keep well for about a week