Quick Radish Pickles

These pickles are bright pink and only take one day to cure!

• Ready In: 2 hrs 5 mins
• Yields: 2 cups

Ingredients

• 3⁄4 lb radish (about 2 bunches)
• 1  tablespoon  kosher salt plus 1/4 tsp kosher salt
•  water
•  ice
• 1  teaspoon mustard seeds
• 1⁄2 teaspoon black peppercorns
• 3⁄4 cup rice vinegar
• 1  tablespoon sugar

Directions

1. Trim the tops and tails of the radishes; quarter radishes lengthwise.
2. In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
3. Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
4. Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
5. Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
6. Remove from heat and allow to cool until warm to the touch.
7. Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
8. Seal tightly and store in the refrigerator for at least one day to mature.