Quick Pickled Radishes

Time to admit a hard truth: My refrigerator has been filled with garden grown radishes and I don't really like the taste of them fresh. Friends bringing bundles over as gifts; Our neighbor gave us her CSA share this week (thanks, Beth!) and sure enough, 15 pink beauties in there. I even planted a few myself thinking this was the year I'd learn to like them. Turns out, I might be right! 

Yesterday I threw together a batch of quick pickled radishes and tested them this morning. They're so good and don't taste like radishes at all! The bitter tang is gone and replaced with a sweet and salty kick. Here's my recipe. 

Makes One 12oz jar

Ingredients:

• 3 Bundles of Red Radishes
• 1/2 cup Apple Cider Vinegar
• 1 Tablespoon White Granulated Sugar
• 1 Tablespoon Salt
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Tellicherry Peppercorns
• 1/2 Teaspoon Whole Fennel Seeds
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 4 Cloves Fresh Garlic
• 1 Tablespoon Fresh Whole Dill 

Recipe:

Rinse the radishes and remove the greens. Slice the radishes as thin as possible using a sharp knife or mandoline. Set the sliced radishes aside and in a medium blown prep the brine by combining the vinegar, sugar, salt and spices. Peel and slice the garlic and roughly chop or rip the dill. Add both to the brine and mix. Add the radishes to the brine bowl and mix to combine. Pour all contents into a clean jar and pack the radishes down, making sure that the brine covers the vegetables fully. Cover and refrigerate. Pickles should last for a week. Enjoy!