2bunchessmall radishes(Once cut I had 2 cups filled to the brim).
1.5cupsapple cider vinegar
1.5cupswater
1Tbspmaple syrup
2.5tspsalt
1-2tspmustard seeds(yellow are great)
1tspwhole peppercorns
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Instructions
Thoroughly wash and dry the radishes to ensure they're free of any dirt. Cut off the green tops, trim the bottoms and discard.
Thinly slice the radishes with a mandolin or by hand. Mine were a couple of mm thick (~1/8th of an inch or less). Don't go paper thin though or you'll lose that crunch.
In a small saucepan, add the apple cider vinegar, water, maple syrup, and bring to a quick boil. Remove from the heat straight away and let it cool for a couple of minutes.
Add radish slices to a jar then add the mustard seeds and peppercorns (or your chosen spices) on top. The jar I used was 1 litre / 2 pints.
Pour the brine over the radishes and let the jar sit on the bench to cool for 10 minutes if the liquid is still very hot.
Put a lid on and place in the fridge. Leave it for a couple of days to allow the flavours to meld together, then dig in! If you're impatient like me you can just start munching on them the next day too.
Notes
Do keep in mind that the flavour only improves so letting them sit for a little while will make them more delicious.You can make bigger or smaller batches of this recipe. You'll just need to adjust the volume of brine accordingly.