Spicy pickled vegetables

5 or so radishes, julienned
1 very large or 2 medium carrots, julienned
1 medium red onion, thinly sliced, or one medium bunch scallions
3 whole small Thai peppers
10 peppercorns
1 T sugar
1 T kosher salt

Place all ingredients in a quart jar with tight fitting lid. Fill with white vinegar just to cover. Store in refrigerator at least 2 hours, up to 2 weeks (might last longer, but you'll eat it faster than that anyway).

Great in salads and on sandwiches. Use the pickling liquid to flavor sauces, too.

6 to 8 servings
About 20 calories per serving

Cucumber radish salad

1 medium cucumber, thinly sliced
About 8 radishes, thinly sliced
1/4 c fresh dill, chopped
1/4 c red wine vinegar
Salt & pepper to taste
Crushed red pepper to taste (optional)

Combine all ingredients well. Let marinate in the fridge for at least an hour before eating. Thinly sliced red onion or minced garlic would also be nice in this very refreshing salad.

Serves 2 (big servings)
30 calories