These are Japanese-style pickles, with a well-balanced sweet/sour flavor and a satisfying crunch. One thing to be warned about, though, if you aren’t used to pickled radishes: they may be pretty, but they can have a funky smell to those who are unfamiliar with them.
3/4 cup hot water (not boiling)
1/2 cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt (iodine-free, if possible)
2 bunches red radishes, rinsed and drained
Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
Remove the greens from the radishes. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You’ll want them to be roughly the same size.
Pack radishes into your non-reactive container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for a month in the refrigerator.
