Pickled Pink And Black Radishes

• Brine
• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 1 cup water
• 1 tablespoon salt
• 1 1/2 tablespoons sugar
• 1/4 teaspoon celery seed
• 1/4 teaspoon yellow mustard seed
• 2 cloves
• 1 pinch whole black peppercorns
• Radishes
• 4 black radishes, each about 3" across
• 1 bunch pink or red radishes

1. Wash the radishes thoroughly, and trim stem and root ends. Thinly slice the black radishes (a mandoline is helpful here), then quarter or halve the pink radishes, depending on their size.
2. To ensure crispness, soak the radishes in cold water with a handful of ice cubes while you make the brine.
3. Combine vinegars, water, salt, sugar, and spices in a saucepan over medium heat, stirring frequently, until salt and sugar dissolve and brine comes to a simmer.
4. Drain the radishes, then pack tightly into a very clean quart jar.
5. Pour the hot brine over the radishes to cover, tapping the jar on the counter to ensure no air bubbles are trapped near the bottom. Let cool, then refrigerate overnight before eating. These will keep, refrigerated, a month or so.

brine, white vinegar, apple cider vinegar, water, salt, sugar, celery, cloves, whole black peppercorns, radishes, black radishes, pink

Taken from food52.com/recipes/25134-pickled-pink-and-black-radishes (may not work)