Easy Fridge Radish Pickles

       In Colorado when the Calendar hits March, its time to think of starting my seeds for my raised-bed vegetable garden.  The first little trooper to push up and say hello every year - are my radishes!! I love them so much!  The hotter and more of a horseradish kick - the better!  Have you ever tried quick-pickling your radishes?  They are insanely tasty!  You can brew up a sweet or spicy brine, its up to you!  I prefer a spicy brine to enhance that radish kick... Eat them as a snack, serve alongside a charcuterie board but, one thing for sure - just make some! Try them, switch flavors and spices around, experiment a bit!   ~Enjoy! Diane 

Pickled Radishes (Spicy or Sweet) 
~per pint 
 
Ingedients: 
1 bunch, about 1 pound, washed, stemmed radishes
1 cup water, I prefer bottled water for my fridge pickles
1 cup white vinegar, for less of a kick try rice wine vinegar
2 teaspoons sea salt 
2 teaspoons honey or sugar  *optional
1/4 teaspoon  peppercorns
1/4 teaspoon mustard seeds
2 cloves garlic, peeled and diced 

spicy version add: 
1 chile pepper, split lengthwise 

sweet version add: 
more sugar to brine solution, no chile pepper. 

other add-ins: 
terragon, bay, dill, just to name a few that can 
enhance a brine and change its flavor profile. 

Directions: 

•  Clean and Slice the radishes into thin rounds.
•  Bring the water, vinegar, salt, and honey to a boil, until the salt is dissolved.
•  Remove brine from heat and add the peppercorns, mustard seeds, garlic and chile  pepper,  if using.
•  Place the sliced radishes in a clean pint sized jar, and pour the hot liquid over them, making sure the garlic and chile gets into the jar too.
• Cover and let cool to room temperature, then refrigerate.
• The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a rosy color and any added flavors – such as garlic and hot peppers – will intensify.
• The radishes can be kept in the refrigerator for up to one month.