Ingredients:

  • 0.5 lb red radishes, trimmed and sliced 1/16th inch thick
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1.5 tsp sea salt
  • 1 tbsp cane sugar
  • 2 cloves garlic, smashed
  • 0.5 tsp black peppercorns

Instructions:

  1. Prep the produce. Scrub the 0.5 lb radishes thoroughly under cold water to remove any grit from the skin.
  2. Slice with precision. Use a mandoline or a very sharp knife to slice the radishes into 1/16th inch rounds. Note: Watch your fingers! Use a guard if you have one.
  3. Pack the jar. Stuff the sliced radishes into a clean glass jar along with the 2 smashed garlic cloves and 0.5 tsp peppercorns.
  4. Simmer the liquid. In a small saucepan, combine the 0.5 cup ACV, 0.5 cup water, 1.5 tsp sea salt, and 1 tbsp cane sugar.
  5. Dissolve the solids. Heat over medium until the liquid begins to sizzle and steam and the sugar/salt have completely vanished.
  6. Infuse the jar. Pour the hot brine over the radishes, ensuring they are completely submerged. Note: Use a spoon to press them down if they float.
  7. Release air bubbles. Gently tap the jar on the counter to allow any trapped air to rise to the surface.
  8. Cool it down. Let the jar sit open on the counter for 10 minutes until the glass is cool to the touch.
  9. Seal and chill. Put the lid on and move it to the fridge. They are ready to eat immediately, but the color peaks after 24 hours.