Rate It:

INGREDIENTS

2 bunches small to medium radishes
1 Tbsp. plus ¼ tsp. kosher salt, divided
1 tsp. whole yellow mustard seeds
½ tsp. whole black peppercorns
¾ cup rice vinegar
½ cup of water
1 Tbsp. sugar

PREPARATION

• Trim the tops and the roots off the radishes, then wash under cold water, removing any trace of leaf. Scrape away dark or bruised places on the skin and slice lenghtwise into quarters.
• Place the radishes in a nonreactive mixing bowl, add 1 tablespoon of salt and mix. Cover with water and 10 to 12 ice cubes. Allow the radishes to soften for about 2 hours.
• Toast the mustard seeds and black peppercorns in a heavy-bottomed saucepan over medium-high heat for 2 to 3 minutes, tossing occassionally. The mustard seeds will start to pop.
• Add the vinegar, 1/2 cup water, sugar and the remaining teaspoon salt to the pan with the spices. Bring to a low boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Remove from the heat. Cool until the mixture is just slightly warm.
• Rinse the radishes well under cold water. Pat dry with paper towels. Put the radishes in a small tight-lidded container, then add the warm vinegar solution, enough to cover the radishes.
• Cover the container and refrigerate at least 24 hours. The radishes turn a deep pink. The pickles will keep 3 to 4 weeks in the refrigerator.