Radish refrigerator pickles
Ingredients: radishes, vinegar, water, sugar, salt, garlic clove, spices
Preparing: Bring to a boil a half vinegar/half water solution with some sugar, salt (I use 2 cups water to 2 cups vinegar to 2 tablespoons sugar to a huge pinch of salt) and some spices (e.g., coriander seeds, bay leaf, red hot pepper flakes, whole cloves, allspice). Meanwhile, clean and cut radishes to desired pickle size and fill a jar with them and a garlic clove or two, some herbs (e.g., thyme sprigs, dill, shiso leaves) and more spices, if desired. Once the vinegar solution boils, pour it over the radishes and fill it about 1/4 inch from the top. Seal the jar, allow it to cool, and leave in the refrigerator for at least a week to pickle nicely.
Eating: This is one of our go-to snacks we put out with cocktails. The red skin of the radish dies the pickles a muted pink so they add great color. And since the radishes aren't cooked, they've got great crunch.
Dish history: This is based off of an Alice Waters simple recipe. You can use any type of vegetable - carrots, cauliflower, green beans, zucchini, super-fresh-cucumbers, beets, jalapeno peppers and garlic are our favorites. Since the jars aren't processed, the pickles should stay in the fridge.