- 1 lb. radishes, washed and thinly sliced
- 3/4 cup water
- 1/2 cup distilled white vinegar
- 1/4 cup sugar
- 1 Tablespoon salt
- Optional ingredients: peeled garlic clove, a few peppercorns, dill or bay leaf, 1 jalapeno sliced in half lengthwise
Slice your radishes thinly using a knife or mandoline and place them in an airtight jar or heat-safe container. Add optional ingredients if using.
In a small saucepan, combine the water, vinegar, sugar, and salt. Heat gently until the sugar and salt completely dissolve, then remove from the heat.
Pour the hot (or slightly cooled) brine over the radishes, submerging them completely.
Let them sit at room temperature for 15–20 minutes to lightly pickle, or refrigerate them overnight for an even stronger, tangier flavor.
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