Pickled Radishes

These pickled radishes add a punch to just about anything. Add them to a grilled cheese sandwich, charcuterie plate or even as nacho toppings!

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Picked Radishes
1/4 litre jar

from David Lebovitz’s pickled radishes recipe

1 bunch of small red round radish
1/2 cup water
1/2 cup white vinegar
1 teaspoons sea salt
1 teaspoons honey
1/2 teaspoon crushed peppercorns
1 clove of garlic, peeled

Slice the radishes into rounds.

In a 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 peppercorn and garlic.

Pack the radishes and garlic in a clean 1/4 litre jar, and pour the hot liquid over them.

Cover and let cool to room temperature, then refrigerate.