Ingredients:

  • 1 standard bunch (about 1 lb / 450g) Fresh Radishes, ends trimmed
  • 1 Pint Glass Jar (approx. 16 oz / 500 ml) with a tight-fitting lid, sterilized
  • 1 cup (240 ml) Water
  • ¾ cup (180 ml) White Wine Vinegar
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Kosher Salt
  • 3-4 thin slices Fresh Ginger
  • 3-4 Black Peppercorns
  • 2-3 sprigs Fresh Thyme or 1 Bay Leaf

Instructions:

  1. Ensure your jar is thoroughly sterilized (quick wash in very hot, soapy water, rinse, and let air dry, or run through a dishwasher cycle).
  2. Wash the radishes well. Trim off the tail and stem ends. Slice them thinly and uniformly—aim for about ⅛-inch (3mm) thickness.
  3. Place the sliced radishes into the sterilized jar. Add the aromatic enhancers (ginger, peppercorns, thyme/bay leaf) directly on top of the radishes.
  4. Create the Brine: In the small saucepan, combine the water, vinegar, sugar, and salt.
  5. Heat the Brine: Bring the mixture to a rolling simmer over medium-high heat, stirring constantly until the sugar and salt are completely dissolved. Do not boil for long, just long enough to dissolve the solids.
  6. Pour and Seal: Immediately remove the brine from the heat. Carefully pour the hot brine over the radishes in the jar, ensuring the radishes are completely submerged. Tap the jar gently to release any trapped air bubbles.
  7. Cool and Rest: Allow the jar to sit on the counter and cool to room temperature (about 30–45 minutes). Once cool, seal the jar tightly.
  8. Chill: Transfer the jar to the refrigerator. For optimum flavour and crunch, wait at least 1 hour; best results are achieved after 6 hours or overnight.