Lime Pickled Radish and Onion

Author: Naush

Add water, lemon juice and salt to a sauce pan.
Bring to a boil and turn off the flame.
Meanwhile, slice radish into 1 mm thick slices.
Slice red onion.
Remove the stems of parsley and chop the leaves coarsely.
Mix radish, onion and parsley and transfer to a mason jar.
When the steam from the pickling liquid has evaporated but the liquid is still warm, add it to the mason jar.
Allow the liquid to come to room temperature and place the cap securely.
Place the jar in the refrigerator. Allow to marinate for 24 hours.
Next day, enjoy with your favorite dish.
Use within 3 weeks in the refrigerator.
Enjoy!