3 ½tablespoonGranulated SugarI use organic cane sugar or turbinado sugar but any will do
¾teaspoonBrown Sugar
Instructions
Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks). NOTE: I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.
Cut the onion into 1/8 inch thick slices using a knife or mandoline. Cut each slice in half and separate into half circle pieces. Combine the radishes and onion in a bowl and toss to mix together.
In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.
Fill the jars you’ve selected with the radishes and onion. Pour the liquid mixture into the jars leaving about ½ inch at the top. Add lids; turn upside down and upright again a few time to ensure everything is mixed together and place in the refrigerator.
The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week. Since they are refrigerator pickles they are not intended for long shelf life. I probably would not keep them after 3 months (but mine have never lasted that long).