Ingredients:

  • 1 pound fresh radishes, such as Cherry Belle or French Breakfast, thinly sliced
  • 3/4 cup distilled white vinegar
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 1 tablespoon kosher salt

Instructions:

  1. Prepare the Radishes: Thoroughly wash and thinly slice the radishes (using a mandoline is recommended for uniformity). Place the slices into a clean, heat-proof glass jar or container.
  2. Make the Brine: In a small saucepan, combine the distilled white vinegar, water, granulated sugar, and kosher salt.
  3. Heat the Brine: Heat the mixture over medium heat for 5 minutes, stirring constantly until the sugar and salt are completely dissolved. The brine should be steaming hot, but do not allow it to come to a rolling boil.
  4. Pickle: Carefully pour the hot brine over the sliced radishes in the jar until they are fully submerged. The heat initiates the thermal shock method, which preserves the crunch while allowing rapid flavor absorption.
  5. Cool and Store: Let the jar cool uncovered on the counter for 5 minutes. Once cool enough to handle, seal the jar and refrigerate. The radishes are ready to enjoy after 30 minutes, or they can be stored in the refrigerator for up to 2 weeks.