This recipe can be used on a variety of things, but we used it for the first time on our Dill Deviled Egg Spread. Trust me when I say it’s just the right amount of sour on a variety of dishes, even tacos.
ADAPTED FROM COOKIE AND KATE
1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey
2 teaspoons salt
1 teaspoon red pepper flakes
½ teaspoon whole mustard seeds
½ teaspoon black peppercorns
2 garlic cloves
To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandolin to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes, mustard seeds, peppercorns and garlic cloves.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds