Quick Pickled Radish

Wash the radishes thoroughly, remove the tops and tails, and lightly pound them with a kitchen mallet to slightly crack them for better marinade absorption. Place the radishes in a clean, dry glass jar.

Add the salt, finely chopped dill, lemon juice, apple cider vinegar, and finely chopped garlic directly into the jar.

Secure the jar with a lid and shake vigorously to evenly distribute the ingredients and coat the radishes with the marinade.

Refrigerate the jar for 2 hours to allow the radishes to pickle.

Serve chilled as a tangy snack or side dish. Store in the refrigerator for up to 3-5 days.