Makes: 1 quart

Ingredients:-

• about 2 bunches of radishes
• 1 c. pinot grigio
• 1 c. white vinegar
• 1 c. water
• 3″ section of stem from green garlic (or fresh garlic tops, or scapes would work too)
• 1 sprig thyme
• 1 small sprig of fennel
• 1 sprig marjoram
• 1 sprig oregano
• 1/2 tsp. whole black peppercorns
• 1 1/2 tbs. kosher salt
• 1 1/2 tbs. sugar

Method:-

• In a nonreactive pot, combine all of the ingredients except the radishes.
• Bring everything to a boil and then let it simmer for a five minutes to infuse the brine with the fresh herbs.
• Turn off the heat and let it cool down a bit after this- warm is fine, but boiling hot could cook that radishes a little bit, and we don’t want that.
• Meanwhile, cut the radishes into smaller pieces. Depending on the size and shape, you can cut them into halves, quarters, wedges or rounds (whatever makes you happy).
• Pack the radishes into a clean quart jar.
• Remove the cooked herbs from the brine and discard. (If you want, you can throw a sprig of something in the jar, but I like to grab a fresh sprig).
• Pour the brine over them.
• Screw on the lid and store in the fridge for up to 1 month. (The radishes take about three days to taste properly pickled.)

Note:-

As the radishes sit in the vinegar, the red from the outside of the roots will dye the whole thing a vibrant shade of hot pink.

*Sterilize the jar to make the pickles last longer in the fridge.