- 4 bunches radishes of your choice
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons cane sugar
- 1 tablespoons sea salt
- ½ teaspoon mixed peppercorns (optional)
- ½ teaspoon mustard seeds (optional)
- Mason jars with unused canning lids
- Thinly slice the radishes and pack them into mason jars. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.
-
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute.
-
Pour the brine over the radishes, then stir in the peppercorns and mustard seeds. Use canning lids and screw on.
-
Let cool then place in fridge. The longer they sit in the brine, the better they will taste.
They can be stored in the fridge for up to 2 weeks.