Gingery Pickled Radishes

1. 1

   Trim the radishes, leaving about 1/2 inch of the stems.

2. 2

   Halve the radishes lengthwise and transfer to a 2-quart glass jar.

3. 3

   In a saucepan, combine the water, vinegar, sugar and salt and bring to a boil, stirring.

4. 4

   Let cool to warm, then add the garlic, chiles and ginger.

5. 5

   Cover the radishes with the brine.

6. 6

   Let stand until the brine has cooled, then cover and refrigerate overnight or for up to 3 days.

No additional tips available.