1bunch radishessliced thinly preferably with a mandolin
1tablespoonpeppercornsI used mixed peppercorns
Quick Pickled Radishes
Prepare your radishes by washing them, slicing off the tops and wispy bottoms, and using a mandolin to slice very thin circles. You could also use a sharp chef's knife.
Add the circles to a canning jar such as a Ball jar.
In a small pan, add the vinegar, water maple syrup and salt. Bring to a boil, stirring, then remove from heat.
Let the mixture cool for a few minutes so that's it's no longer boiling hot, then pour the hot mixture over the radishes in the jar. Add the peppercorns and stir everything together with a fork or spoon.
Allow to cool to room temperature before serving. They can be served immediately but taste much better after a day of the flavours marrying together in the fridge.