Quick Pickled Radishes

Ingredients

2 bunches radishes (about 10–12 oz)
3/4 cup white vinegar (or rice vinegar for milder)
3/4 cup water
2 tsp kosher salt
2 tsp sugar or honey (optional)
1/2 tsp black peppercorns
1/2 tsp coriander seed (optional)
1 small bay leaf (optional)
1 small clove garlic (optional)

Instructions

1
Pack sliced radishes + spices into jar.
2
Heat brine (vinegar/water/salt/sugar) until dissolved.
3
Pour over radishes, cool, refrigerate.
4
Ready same day, best next day.

Note

Keeps: 7–10 days refrigerated
Best after: 12–24 hours (and they turn a gorgeous pink)

Read it online: https://wayfarerspantry.com/thepantry/recipe/quick-pickled-radishes/