10 medium radishes, trimmed, peeled, quartered
10 garlic cloves
1 teaspoon whole black peppercorns
2 cups distilled white vinegar
1 teaspoon kosher salt
1 teaspoon sugar
Combine first 3 ingredients in a clean 1-quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 13 of 2014.