10 medium radishes, trimmed, peeled, quartered
10 cloves garlic
1 tsp whole black peppercorns
2 cups distilled white vinegar
1 tsp sea 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. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
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