- 7 radishes
- 2 teaspoons salt
- 1/4 cup plus 2 tablespoons white vinegar
- 3 tablespoons sugar
- 2 smashed garlic cloves
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon celery seeds
Slice 7 radishes 1/4 inch thick. In a strainer placed over a bowl, toss the radishes with 2 teaspoons salt; refrigerate for 30 minutes. Meanwhile, in a small saucepan, heat 1/4 cup plus 2 tablespoons white vinegar, 3 tablespoons sugar, 2 smashed garlic cloves, 1 teaspoon yellow mustard seeds and 1/2 teaspoon celery seeds over medium heat, stirring until the sugar has dissolved, about 3 minutes; remove from the heat. Stir in the radishes, then transfer the mixture to a small bowl; cover and refrigerate for 24 hours. Strain and serve.