Enjoy the waning flavors of summer with these refrigerator pickles.
3 cups sliced cucumbers, turnips or radishes
1/2 cup seasoned rice vinegar
1 TBSP apple cider vinegar
1/4 cup sugar
2 tsp kosher salt
1 cup very hot water
To make brine, mix the vinegars, sugar and salt in a glass 2-cup measure. Add very hot water and stir to dissolve sugar and salt. Set aside to cool.
If using turnips, peel and slice into small wedges, no greater than 1-1/4″ thick. For cucumbers, peel off just partial strips if desired, then slice into rounds. For radishes, leave peels on and slice into very thin coins. Place vegetables in a 4-cup container with lid.
Pour brine over vegetables and refrigerate. Cucumbers will be ready within a day, while radishes and turnips may take 1-3 days to develop the best flavor.