Quick Pickled Radishes

1 . Stage

Prepare 2/3 cup ice water: Place 3 to 4 ice cubes in a 1-cup liquid measuring cup. Add enough cold water to measure 2/3 cup.

2 . Stage

Heat the brine ingredients: In a small saucepan combine the vinegar, sugar, salt, bay leaves, pickling spice, and 2 sprigs of dill. Bring to a boil and stir for about 1 minute, or until the sugar dissolves.

3 . Stage

Cool the brine: Remove the pan from the heat and stir in the ice water and ice cubes. Let cool until lukewarm.

4 . Stage

Slice the radishes: Use a mandoline or a thin, sharp paring knife to thinly slice the radishes. Pack them into 2 (1-pint) jars.

5 . Stage

Add the brine: Remove the wilted dill from the brine with tongs. Pour the brine and pickling spices over the radishes so that they are completely covered.  Add the remaining fresh sprig of dill to each jar.

6 . Stage

Refrigerate: Seal the jar with a lid and store in the refrigerator for at least 12 hours before eating them.

7 . Stage

Store: Refrigerate the pickled radishes for up to 2 weeks. Did you love the recipe? Leave us stars below!