Gingery Pickled Radishes

Ingredients

• 2 bunches round, red radishes
• 3 cups water
• 1 cup white vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 4 garlic cloves
• 2 Thai chiles, halved lengthwise
• One 1-inch piece of fresh ginger, peeled and cut into thin rounds

Steps

1. Trim the radishes, leaving about 1/2 inch of the stems. Halve the radishes lengthwise and transfer to a 2-quart glass jar.
2. In a saucepan, combine the water, vinegar, sugar, and salt and bring to a boil, stirring. Let cool until the liquid is just warm, then add the garlic, chiles, and ginger. Cover the radishes with the brine. Let stand until the brine has cooled, then cover and refrigerate overnight or for up to 3 days.