Easy Pickled Radishes
1 bunch radishes
½ teaspoon whole mustard seeds
¾ cup white wine vinegar
¾ cup water
3 tablespoons honey
2 teaspoons salt
Optional add-ins: garlic cloves, black peppercorns
1. Slice off the tops and bottoms of the radishes and slice into very thin rounds. Put the rounds into a pint-sized canning jar. Add mustard seeds.
2. Brine: In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Best served with: Fried Chicken Sandwich