A delightful twist on classic pickled radishes, incorporating a hint of spice and sweetness for a balanced flavor.
Thinly slice the radishes and onion using a sharp knife or mandoline.
Using a mandoline ensures even slices, which helps with uniform pickling.
In a mixing bowl, combine the rice vinegar, sugar, salt, and red pepper flakes. Stir until the sugar dissolves.
Warm the vinegar slightly to help dissolve the sugar faster.
Place the sliced radishes and onion in an airtight container.
Layer the vegetables evenly for consistent flavor distribution.
Pour the pickling liquid over the vegetables, ensuring they are fully submerged.
Use a small weight to keep the vegetables submerged if needed.
Seal the container and refrigerate for at least 8 hours or overnight.
The longer you let the radishes pickle, the more flavorful they become.
Serve the pickled radishes as a tangy side or topping for your favorite dishes.
Garnish with fresh herbs like cilantro for added freshness.
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