Pickled Radishes

Our CSA provides a few recipes each week and this is one of them. If your kids eat pickles, then they may chomp these up in no time. I also pickled the turnips. Yummy!

Pickled Radishes and/or Turnips (adapted from davidlebovitz.com)

1 bunch radishes
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled (or use the equivalent amount of green garlic)
optional: 1 chile pepper, split lengthwise
1. Trim off the leaves and ends and slice thickly (as shown.)
2. In a non-reactive 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 peppercorns, garlic and chile, if using.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.