Quick Pickled Radishes and Peppers
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Whole Living
- Yield Makes about 2 1/2 cups
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Ingredients
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher or pickling salt
- 10 whole black peppercorns, cracked
- 12 radishes, halved lengthwise
- 4 peperoncini or Tuscan pickled peppers
Directions
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In a small nonreactive saucepan, combine the vinegar, sugar, salt, and peppercorns and simmer over medium-low heat, until dissolved, about 2 minutes.
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Meanwhile, cook the radishes and peppers in boiling salted water for 2 minutes, until the radishes lose some of their color. Drain and place in a shallow dish. Pour the hot vinegar mixture over, let cool, and chill in the refrigerator for 15 minutes. These will keep, tightly covered in the refrigerator, for 3 days.
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