Pickled radishes have a nice bite to them. They add zing to salads and sandwiches. And they are wonderful to serve with cheese or on avocado toast. Best of all, they’re easy to make and retain some of their natural crunch. Thinly slice a watermelon radish on a mandolin. Or cut thin half-moon slices with a sharp chef’s knife. Pack the sliced radish loosely in a jar. Mix ½ cup of white vinegar (apple cider vinegar works well, too) and ½ cup of water with ½ teaspoon sea salt in a pan. Bring to a boil and pour over the radishes. Let the jar cool; then store in the fridge. Pickled radishes will keep for about two weeks in the fridge.