Pickled Radishes


10 radishes, thinly sliced 

1 garlic clove, peeled

2 cups distilled white vinegar 

6 tablespoons sugar

3 tablespoons salt

1 teaspoon coriander seeds


1. Place radishes and garlic in a non-reactive metal bowl.

2. In a medium-sized sauce pan, stir together vinegar, sugar, salt, and coriander seeds. Over high heat, bring the mixture to a boil and whisk until the sugar and salt have dissolved.

3. Pour the hot vinegar mixture over the radishes and garlic. Ensure the radishes are fully submerged. Set bowl aside at room temperature until cool. Serve immediately or store in an airtight jar for up to 4 weeks (without sealing the jar).