Pickled Radishes

Ingredients:

• 1 bunch of radishes

• 1 cup water

• 1 cup white vinegar

• 2 tablespoons sugar

• 1 tablespoon salt

• 2 cloves of garlic, smashed

• Area 2 Farms herbs (such as dill, thyme, or rosemary)

Instructions:

1. Prepare Radishes: Wash the radishes thoroughly and slice them thinly. You can use a knife or a mandoline slicer for even slices. Remove the tops and tails.

2. Prepare Brine: In a small saucepan, combine water, vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Remove from heat and let it cool slightly.

3. Prepare Jars: Meanwhile, wash your glass jars with hot, soapy water, rinse well, and let them dry. Place a few sprigs of Area 2 Farms herbs and smashed garlic cloves into each jar.

4. Pack Radishes: Pack the sliced radishes tightly into the prepared jars, leaving a little space at the top.

5. Pour Brine: Once the brine has cooled slightly, pour it over the radishes in the jars, ensuring they are completely submerged. If you like spicy pickles, you can add a pinch of red pepper flakes to each jar.

6. Seal and Store: Seal the jars tightly with lids and let them cool to room temperature. Once cooled, store the jars in the refrigerator. The pickled radishes will be ready to eat in about 24 hours, but they will improve with time.

Shelf Life and Storage:

• Pickled radishes can be stored in the refrigerator for up to 2-3 months. Make sure the jars are tightly sealed to maintain freshness.

• Store the jars in the coldest part of the refrigerator, typically the back of the bottom shelf.

How to Use:

• Pickled radishes are a versatile condiment that adds a tangy crunch to many dishes.

• Serve them as a topping for tacos, sandwiches, or salads.

• They make a great addition to cheese platters or charcuterie boards.

• You can also chop them up and mix them into potato or egg salads for an extra burst of flavor.