Tasty Thursday: Pickled Radishes

How pretty is this jar of radishes?  Once again I found myself ready to head out on a business trip knowing that by the time I got home all our beautiful, fresh, organic CSA food would be wilted and sad looking in the fridge when I returned.  It feels like my family goes for convenience and ignores fresh food when I'm out of town, which really frustrates me.  So I spent the day before I left cooking, packaging and sometimes freezing up a storm to ensure I wouldn't encounter a sad, wilty fridge when I got back while at the same time ensuring they'd have their convenience while I was away.  I decided to pickle the radishes and after looking at lots of Pinterest search results I chose the recipe I found at Garden Therapy because it was simple and I had all the ingredients on hand.

INGREDIENTS:
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.

After curing for a while the liquid has taken on some of the radishes' color and has a pink tinge.