INGREDIENTS:

1. Radishes, sliced thin or halved
2. Garlic scapes, chopped
3. Green onions, chopped
4. Vinegar (such as white, rice, or apple cider)
5. Water
6. Salt
7. Sugar or honey (optional)
8. Optional additions: dill, pickling spice, peppercorns, etc.

INSTRUCTIONS:

1. Prepare the Vegetables: Wash the radishes and slice them thinly or cut them in half. Remove the greens and root ends. Wash and chop the garlic scapes and green onions.
2. Make the Pickling Liquid: In a saucepan, combine equal parts vinegar and water-- we used 1 cup of each, which filled an old pasta sauce jar! Add salt and sugar (if desired, we used a few glugs of honey) and stir over low heat until dissolved. You can also add other flavorings like dill or peppercorns.
3. Combine Ingredients: Place the sliced radishes, chopped garlic scapes, and green onions in a clean jar or heatproof bowl.
4. Pickle: Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged. Leave some headspace at the top of the jar.
5. Cool and Chill: Screw on the lid tightly and let the jar sit on the counter for at least an hour. Then, transfer to the refrigerator and chill for at least an hour or overnight to allow the flavors to develop.
6. Serve: Enjoy your quick pickled radishes, garlic scapes, and green onions as a side dish or condiment! Try adding them to tacos, salads, or sandwiches.

NOTES:

1. This is a quick pickle recipe meant for refrigeration. These pickles will not be shelf-stable.
2. For the best flavor, allow the pickles to chill overnight.
3. Pickled radishes can be stored in the refrigerator for up to two weeks.