10 delicious organic CSA radishes, including the as pungent as they are pretty, watermelon variety
1 large clove organic CSA garlic
3/4 cup water (I used plain old tap water)
3/4 cup apple cider vinegar (I used Bragg's)
3 tablespoons honey (from my local apiary)
Slice your radishes thin. Place them and the peeled, whole garlic clove in your jar. Fill it with hot water to warm the vegetables and jar so it doesn't crack when you pour the hot liquid in it later. Place other ingredients in saucepan and warm until all are dissolved. Drain hot water from jar, pour pickling mixture in and let sit in fridge for 24 hours before eating. The recipe I referenced said this would keep 3-4 weeks but I doubt they will go a week before we consume them all. Still bright and pretty immediately after adding the hot liquid.