photo credit:

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Recipe from David Lebovitz’s blog Makes 1 Pint Jar

I love just about everything he says.  So when I saw this I thought I would include his simple recipe just in case you want to get a little longer life out of your radishes.  I would bet you could save the brine and add new radishes later as you run out.

1 bunch Radishes, about 1 lb

1 cup Water

1 cup White Vinegar

2 tsp Sea Salt

2 tsp sugar or Honey

1/2 tsp crushed Peppercorns

1 to 2 cloves Garlic, peeled

Optional, 1 Chile Pepper, split lengthwise

Slice the radishes into rounds.  In a non-reactive saucepan, bring the water, vinegar, salt and sugar or honey to a boil, until the sugar and salt are dissolved.  Remove from heat and add the peppercorns, garlic and Chile pepper, if using it.  Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and Chile into the jar as well.  Cover and let cool to room temp, then refrigerate.  They will be ready after 24 hours and can be kept in the refrigerator for up to one month.