Pickled Radishes

Directions

1. 1
   Slice radishes and shallots very thin. Use a mandoline if you have one.
2. 2
   Heat in a saucepan the water, vinegar, sugar and salt until it boils. Remove from heat and pour solution over sliced radishes and shallots. Allow to sit in the refrigerator for an hour.
3. 3
   Drain solution from radishes and serve or store for up to 2 days.
4. 4
   Warning: these should be used quickly or they will make your fridge smell!