• Prep your jar.Wash a pint-sized jar (or equivalent) with hot soapy water or run it through the dishwasher.
• Slice and pack.Thinly slice the radishes and pack them tightly into the jar. Tuck the smashed garlic cloves in between.
• Make the brine. In a small saucepan, combine vinegar, water, sugar, salt, and mustard seeds. Heat gently over medium heat until the sugar and salt dissolve completely. Remove from heat.
• Pour and seal.Carefully pour the hot brine over the radishes, making sure they’re fully submerged. Run a chop stick ot something skinny down the sides of the jar to reles the air bubbles and add more brine to cover. Let cool to room temperature.
• Store.Seal the jar and refrigerate. The radishes will start to taste pickled within a few hours, but the flavor is best after 24 hours. They’ll stay crisp and delicious in the fridge for up to 2 months.

Pickled radishes are endlessly useful in the kitchen! Here are a few of our favorite ways to use them:

• Pile onto tacos, especially fish or pork

  Add to grain bowls and roasted veggie dishes

  Tuck into sandwiches, wraps, or burgers

  Use as a zippy topping for deviled eggs

  Add color and crunch to a cheese or charcuterie board

Bonus Tip:

• Want to make them shelf-stable? You can water bath can this recipe! Process the filled and sealed jar for 10 minutes, leaving ½ inch headspace. Let jars cool and store in a cool, dark place for up to a year.