Pickled Radishes

Ingredients

• 1 pounds radishes – thinly sliced
• 1 cloves garlic – thinly sliced
• 1 teaspoons whole black peppercorns
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1 cups distilled white vinegar
• 1 cups water

Instructions

1. Wash and trim the radishes, then slice thinly (about 1/8 inch). Pack the sliced radishes, garlic, and peppercorns into a clean 1-quart jar, leaving about 1/2 inch headspace at the top.
2. Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve, 1–2 minutes.
3. Immediately pour the hot brine over the radishes to fully cover them. Tap the jar gently on the counter to release air bubbles and press the radishes down so they are submerged.
4. Let the jar cool uncovered at room temperature until no longer steaming, about 20–30 minutes. Seal and refrigerate until crisp-tender and flavorful, at least 1 hour; for best color and flavor, chill 24 hours. Keep refrigerated and use within 2 weeks.