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| Prep Time Cook Time |
Servings 32 | Difficulty Easy |
Ingredients
- ½ cups Red Wine Vinegar
- 1 cup Water
- 1 Bay Leaf
- 2 cloves Garlic, Smashed
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Granulated Sugar
- 1 bunch Radishes, Sliced Thin
Preparation Instructions
Bring vinegar, water, bay leaf, garlic, salt, and sugar to a boil; remove from heat. Place sliced radishes in a 1-quart canning jar and pour the heated pickling liquid over the radishes. Cool for 1 hour, cover jar with lid, and chill for at least 2 hours (or wait overnight for that perfectly pink color to develop). Can be stored in the fridge for up to 1 month.
Recipe makes 1 quart.
