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.