Pickled Radishes


  1. 10 red radishes, trimmed, unpeeled, quartered

    1. 10 garlic cloves

    2. 1 teaspoon whole black peppercorns

    3. 2 cups distilled white vinegar

    4. 1 teaspoon kosher salt

    5. 1 teaspoon sugar


      1. Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.