Pickling

I forgot to mention that last week I quick pickled some red onions and radishes and they came out stellar. I simmered 2 cups of white wine vinegar with 1 cup of sugar and 1 tablespoon of kosher salt till dissolved. To season, I added two crushed cloves of garlic, a crushed knob of ginger, some coriander seeds and black peppercorns. After pouring this mixture over two cups of each vegetable (in separate mason jars) I let them cool, and then put them in the fridge. By dinner they were ready to eat. The onions are all gone. They were great as an addition to a sandwich. The radishes are like little chips, crisp and tangy.