RADISH-CUCUMBER PICKLE

Ingredience

½ cup unseasoned rice vinegar

1 tablespoon white sugar

1½ teaspoons fish sauce

1 teaspoon chili-garlic sauce

4 radishes, halved and thinly sliced

½ English cucumber, quartered lengthwise and thinly sliced on the bias

Pokyny

In a medium bowl, whisk the vinegar, sugar, fish sauce and chili-garlic sauce until the sugar dissolves. Stir in the radishes and cucumber. Cover and refrigerate for at least 30 minutes, or up to 24 hours.