Pickled Radishes
Author: 
Recipe type: Pantry
Prep time: 
Total time: 
 
Ingredients
  • 1 pound radishes
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons salt
  • 2 teaspoon sugar
  • ½ teaspoon peppercorns
  • 2 garlic cloves
Instructions
  1. Wash and cut the radishes in halves, quarters, wedges, or rounds (whatever you want).
  2. In a small, nonreactive saucepan, bring the water, vinegar, salt, and sugar to a simmer. Turn off the heat and add the peppercorns and garlic.
  3. Pack the radishes into a clean and sterilized pint jar and pour the hot liquid overtop (see note).
  4. Cover, let cool to room temperature, and refrigerate. The radishes will be ready to use in 24 hours.
Notes
To sterilize jars, bring a large pot of water to a rolling boil. Clean the jars with warm soapy water, rinse well, and add the jars to the boiling water. Boil for 15 minutes. Remove the jars using clean tongs and fill the jars with the food of your choice.

The radishes may be stored for up to one month.
Recipe by at https://hapanom.com/pickled-radishes/