Pickled Radishes

From Bon Appetite, July 2011
Modified by Sarah Woutat

10 radishes, trimmed, unpeeled, quartered-or a mix of salad turnips and radishes
10 garlic cloves, peeled
1 tsp. whole peppercorns
2 cups distilled white vinegar
1 tsp. kosher salt
1 tsp. sugar

Combine first 3 ingredients in a clean 1-quart glass jar. Add vinegar, salt, and sugar. Cover. Shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day.
Can be made one month ahead. The flavor mellows the longer the mixture pickles. Keep chilled

Certified Organic Vegetable CSA shares