Ingredients:

  • 1 lb radishes, thinly sliced
  • 3 cloves fresh garlic, smashed
  • 1 cup white vinegar
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 1 tbsp cane sugar
  • 1 tsp whole black peppercorns

Instructions:

  1. Using a mandoline, slice the radishes into thin, uniform rounds (about 1/8 inch thick).
  2. Distribute the smashed garlic cloves at the bottom of a wide-mouth mason jar, then pack the sliced radishes tightly on top, leaving about an inch of headspace.
  3. In a saucepan, combine the white vinegar, filtered water, sea salt, and cane sugar.
  4. Warm the mixture over medium heat, stirring occasionally, until the salt and sugar are completely dissolved. Remove from heat immediately before it reaches a rolling boil.
  5. Stir the whole black peppercorns into the warm brine.
  6. Carefully pour the hot brine over the radishes until they are completely submerged.
  7. Let the jar sit at room temperature for 30 minutes, then seal with a lid and transfer to the refrigerator for at least 2 hours to reach peak vibrancy.