Prep Time::15 mins
Cook Time::5 mins
Additional Time::5 mins
Total Time::25 mins
Servings::4
Ingredients
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10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns
Directions
Place radish slices into a pint-sized jar with a lid.
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.
Cook’s Note
I like to use a mandoline slicer for quick, even slicing. These pickles will keep for several weeks in the refrigerator.