Ingredients
1bunchradishes
¾cupwhite wine vinegar,or apple cider vinegar
¾cupwater
3tbsphoney,or maple syrup
2tspsalt
1tspred pepper flakes
½tspwhole mustard seeds,optional
garlic cloves
black peppercorns
fennel seeds
coriander seeds
Preparation
Slice off the tops and bottoms of the radishes, then use a sharp knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
In a small saucepan, combine the vinegar, water, honey or maple syrup, and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
