15 min Pickled Radishes and Cucumbers
Why I Love This Recipe
FEATURING: Radishes & cucumbers.
A quick pickle recipe that brings a nice refreshing zing to burgers, wraps, sandwiches and tacos. Eat them right away or store them in the fridge for up to a few days.
Ingredients You'll Need
30 ml (2 tbsp.) white wine vinegar
15 ml (1 tbsp.) Sugar
Using a mandolin, cut the cucumbers into thin ribbons (if you don't have one, just slice the cucumbers thinly with a knife). Place in a bowl. Slice the radishes into round slices of the same thickness and add them to the cucumbers.
Add the vinegar and sugar. Mix well. Leave to macerate for 15 minutes at room temperature. Drain before serving.