Pickled Pink And Black Radishes

Wash the radishes thoroughly, and trim stem and root ends. Thinly slice the black radishes (a mandoline is helpful here), then quarter or halve the pink radishes, depending on their size.

To ensure crispness, soak the radishes in cold water with a handful of ice cubes while you make the brine.

Combine vinegars, water, salt, sugar, and spices in a saucepan over medium heat, stirring frequently, until salt and sugar dissolve and brine comes to a simmer.

Drain the radishes, then pack tightly into a very clean quart jar.

Pour the hot brine over the radishes to cover, tapping the jar on the counter to ensure no air bubbles are trapped near the bottom. Let cool, then refrigerate overnight before eating. These will keep, refrigerated, a month or so.