3/4 cup water
3/4 cup vinegar
3 T granulated sugar
1 T kosher salt (I used canning salt)
1 clove garlic (I used 2 garlic cloves)
1/2 t Mexican oregano
10 large Jalapenos, sliced into rings
10 radishes, sliced into rounds (I added radishes to the mix as well)
1 Large Onion Thinly Sliced
Add water, vinegar, sugar, salt, garlic and oregano in a medium saucepan and bring to a boil over high heat. Add Jalapenos and radishes to pot with vinegar mixture and remove from heat. Stir and let sit for 10 minutes.
Use tongs to transfer peppers and radishes into 2-8oz jars. Top off each jar with remaining vinegar mixture. Place lids tightly and refrigerate.
These are only quick pickled peppers and radishes and can be used immediately and/or stored in your refrigerator for up to three months. Enjoy!