Quick Radish Pickles

1. 1

   Trim the tops and tails of the radishes; quarter radishes lengthwise.

2. 2

   In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.

3. 3

   Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.

4. 4

   Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.

5. 5

   Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.

6. 6

   Remove from heat and allow to cool until warm to the touch.

7. 7

   Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.

8. 8

   Seal tightly and store in the refrigerator for at least one day to mature.

No additional tips available.