Ingredients:

  • 1 medium red onion, thinly sliced (150g)
  • 1 cup radishes, thinly sliced (130g)
  • 2 cloves garlic, smashed (10g)
  • 1 cup white distilled vinegar (240ml)
  • 1 cup water (240ml)
  • 2 tbsp granulated sugar (25g)
  • 1 tbsp kosher salt (18g)
  • 1 tsp black peppercorns (2g)
  • 1 pinch red pepper flakes (0.5g)

Instructions:

  1. Thinly slice the red onion into half-moons and the radishes into translucent rounds. Pack them tightly into the glass jar, alternating layers, and tuck in the smashed garlic cloves.
  2. In a small saucepan over medium heat, combine vinegar, water, sugar, salt, and optional aromatics. Stir until the liquid reaches a gentle simmer and sugar and salt have completely dissolved.
  3. Carefully pour the hot brine over the vegetables until completely submerged. Seal the jar and let it sit at room temperature for 30 minutes, then transfer to the refrigerator.