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Radish-Cucumber Pickle

Radish-Cucumber Pickle

  • Makes
    1 1/2 cups
  • Cook Time
    10 minutes
  • Rating
Ingredients
  • ½

    cup unseasoned rice vinegar

  • 1

    tablespoon white sugar

  • 1 ½

    teaspoons fish sauce

  • 1

    teaspoon chili-garlic sauce

  • 4

    radishes, halved and thinly sliced

  • ½

    English cucumber, quartered lengthwise and thinly sliced on the bias

In a medium bowl, whisk the vinegar, sugar, fish sauce and chili-garlic sauce until the sugar dissolves. Stir in the radishes and cucumber. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

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