Pickled Black Radishes

These have a sweet and spicy kick from the brine and delicious heat from the radishes.

ï  1 1/2 cups white vinegar 

ï  1/2 cup water 

ï  1 tablespoon sugar 

ï  2 teaspoons black peppercorn 

ï  1 teaspoon coriander 

ï  1 teaspoon mustard seed 

ï  1/2 teaspoon allspice 

ï  1 whole bayleaf, crushed 

ï  pinch crushed red pepper 

ï  1 large black radish, thinly sliced (or 2 cups)

Instructions

  1. To prepare the jar, bring a large pot of water to a boil. Carefully place the jar in the water and boil for 3 to 5 minutes. Add the ring and the seal and boil 2 to 3 minutes. Remove from heat and cool. 

  2. Place the radish slices in the jar and set aside. 

  3. Combine first 8 ingredients in a saucepan over medium-high heat. Bring to a boil and simmer until sugar dissolves; about 2 to 3 minutes. 

  4. Pour the vinegar mixture over the radishes and place in the refrigerator. Refrigerate at least 2 days before serving