Pink Pickled Radish

3 bunches of radishes, washed and trimmed
1 tsp mustard seeds
1/2 tsp whole black peppercorns
1 cup white wine vinegar
1 cup water
1/2 cup sugar
1 tsp salt

In a skillet set over medium low heat, add seeds and peppercorns and toast until fragrant. Remove from heat and let cool. In a large glass bowl, combine vinegar, water, sugar, and salt and stir until sugar is completely dissolved. Add seeds and peppercorns. Cut a tic-tac-toe pattern into the radish, about 1/4 inch deep. Add radishes to the vinegar mixture. Cover and store for 3 days in the refrigerator. Serve immediately or can for later us.

Makes 3 cups

from Flavours Magazine