radish quick pickles

  • 1 bunch of radishes
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons sea salt
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon whole peppercorns
  • ½ teaspoon whole fennel seed
  • 1 Bay leaf
  • 1 to 2 cloves garlic, peeled
  • optional: 1 chile pepper, split lengthwise

Trim off the leaves and roots of the radishes and slice thinly. If you have a mandolin, it goes pretty fast.

Bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the spices.

Pack the radishes, garlic, bay leaf and chile if using, in a clean pint-sized jar, and pour the hot liquid over them.

Cover and let cool to room temperature, then refrigerate.

Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.