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With the addition of crisp radishes refrigerator pickles get an update. These are great for a snack or a condiment.
- 3/4 Cup Water
- 3/4 Cup Rice Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Kosher Salt
- 2 Jalapeños (Thinly Sliced)
- 3 Garlic Cloves (Peeled And Smashed)
- 1 Tablespoon Whole Peppercorns
- 1 Star Anise
- 1 Pound Radishes (Trimmed And Sliced)
- 2 Small Kirby Or Pickling Cucumbers (Trimmed And Sliced)
- In medium-size pot add 3/4 cup water and bring to a boil. Remove from heat and add rice vinegar, sugar, and kosher salt. Stir well until dissolved. Add jalapeños, smashed garlic, peppercorns, and star anise to brine. Let cool to room temperature.
- To large-size jar add sliced radishes and cucumbers. Pour brine over radishes and cucumbers. Add additional water if needed to cover vegetables completely. Place lid on jar and refrigerate overnight. Pickled vegetables will keep, refrigerated, for up to 3 weeks.
- Serves 6
- Prep Time: 15 Minutes Cook Time: 3 Minutes Total Time: 18 Minutes
- "Work With What You Got!"
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