These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety—from common red to glorious watermelon radishes.
1 bunch radishes (about 12 ounces)
3/4 cup white wine vinegar
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon black peppercorns, crushed
1 tablespoon fresh dill, minced
Wash and trim radishes. Use a mandolin, Japanese slicer or very sharp knife to slice them paper-thin. Pack them into a 1-pint glass jar or other clean container.
Combine the vinegar, sugar, salt and peppercorns in a small saucepan. Bring to boil, and cook 2 minutes or until the sugar and salt dissolve. Pour the vinegar mixture over radishes in the jar. Add dill, stirring to combine everything. Cool to room temperature and refrigerate up to 1 week.
Makes 1-1/2 cups
Prep time: 25 min
Cook time: 2 min
