Ingredients:
- 1 pound Red Radishes (450 grams), trimmed and thinly sliced
- 2 large Fresh Garlic Cloves, lightly smashed or thinly sliced
- 1 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 cup Distilled White Vinegar (240 ml)
- 1 cup Water (240 ml)
- 1/2 cup Granulated Sugar (100 grams)
- 1 tablespoon Kosher Salt (15 grams)
Instructions:
- Prepare the Radishes: Wash radishes thoroughly and trim the root and stem ends. Slice the radishes very thinly, ideally 1/8 inch (3 mm) thick. Uniformity is key here for consistent pickling and maximum crunch.
- Prepare the Jars: Ensure two clean glass pint (500 ml) jars and lids are spotlessly clean. Place the smashed garlic, peppercorns, and chilli flakes (if using) evenly into the bottom of both jars.
- Pack the Jars: Tightly pack the sliced radishes into the jars. Leave about a 1/2-inch (1.2 cm) headspace at the top.
- Combine Brine Ingredients: In a medium saucepan, combine the water, vinegar, sugar, and salt.
- Heat the Brine: Place the saucepan over medium-high heat and bring the mixture to a rapid boil, stirring occasionally until the sugar and salt are completely dissolved (about 2–3 minutes). Immediately remove the brine from the heat.
- Rest the Brine: Allow the brine to cool for about 5 minutes before pouring. This preserves maximum crunch in the radishes.
- Pour the Brine: Carefully pour the warm brine over the packed radishes in the jars. Ensure the radishes are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
- Seal and Cool: Wipe the rim of the jars clean, securely fasten the lids, and let the jars stand at room temperature until completely cooled (about 30 minutes).
- Chill: Once cool, transfer the jars to the refrigerator. The radishes are technically edible after 1 hour, but the flavour is far superior after 24 hours. They will keep well in the fridge for up to 3 weeks.