Pickled Radishes


from Christine, Groundwork Lawrence CSA Member

2/3 cup Red Wine Vinegar
1/2 cup Sugar (I like cane sugar but I think any sugar would be fine)
1 T. Coarse Ground Salt
1 t. peppercorns
3 cloves crushed garlic
10-15 Radishes, sliced thin
Fresh Dill (to taste)
Pinch red pepper flakes (to taste)

Mix all items in a bowl and let sit, refrigerated for 30 min. Best if eaten within 24hrs – otherwise the radishes get a little soggy!

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