Prep time
Total time
Toss on chilled salads, tacos, roasted veggies, avocado toast or even in your potato salad. 

Bringing the vinegar to a boil will be a bit odiferous. Just fair warning you’ll want to be quick about that step.
  • 1 bunch of radishes
  • ¾ cup vinegar
  • ¾ cup water
  • 2 teaspoons salt
  • 1-2 tablespoons sugar
  • 2 cloves garlic
  • 4 dill heads
  • Pinch of pepper flakes
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  1. Wash and thinly slice the radishes. Pack into a 12-ounce canning jar with the garlic cloves and dill heads divided between the bottom and middle. Top with the any optional seeds or spices.
  2. In a small sauce pan bring the water and vinegar to a simmer. Reduce heat to low, add the sugar and salt, stirring to dissolve.
  3. Pour the vinegar over the radish until covered. Wipe the rim, tightly seal, allow to cool on the counter then refrigerate for up to one week. Keep refrigerated for up to two months.
Recipe by phoebe's pure food at