• 10 - 12 red radishes

• 1/2 cup apple cider vinegar or white vinegar

• 1/2 cup water

• 1 ¼ tablespoons cane sugar 

• 1/2 tablespoon sea salt

• 1/4 teaspoon whole peppercorns

• 1/4 teaspoon mustard seeds

1. Wash and trim the radishes. Thinly slice or halve the radishes and place in a clean jar or container with a lid. 

2. In a medium pan over medium heat, add the vinegar, water, sugar, and salt. Stir until sugar and salt are dissolved. Let the mixture, called brine, cool to room temperature. Pour the brine over the radishes to cover and add the peppercorns and mustard seeds. Cover and store in the refrigerator for up to 2 weeks. 

Pickled radish slices will be ready to eat in about 1 hour; radish halves are best when pickled overnight.