Pickled Sweet-and-Sour Radishes

 

1 large bunch radishes (12 if big, 20 if small)

½ cup white wine vinegar

¾ cup sugar

1½ tsp. salt

3 tsp. pickling spice

 

Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half/quarter them depending on size. I prefer cutting them to make sure they don’t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.