Radish Pickles

• 2 bunches Radishes
• 1 cup Rice Vinegar
• 1 cup Water
• 1 pinch Salt
• 1/2 cups Sugar
• 1 piece 2-Inch By 2-Inch Kombu (kelp)

1. Kombu is dried kelp usually used to make Dashi. It comes in a big sheet that you can cut up for many different uses.
2. Wash radishes really, really well. Slice them as thin as possible. A person could use a mandoline, but a good sharp knife works well. Pack sliced radishes in jars as tight as possible. Two bunches of radishes will fill about 2 half-pint jars.
3. Place water, rice vinegar, and sugar in a sauce pan and let rest until sugar and salt dissolve. Once everything is dissolved, add the Kombu and bring to a simmer. Simmer for about 15 minutes. Turn off heat and allow to cool. Pour cooled mixture over the radishes, leaving about 1/2 inch head of head space. Slice the Kombu into as many slices as you have jars (if two jars, then two slices) and lay over the top. Use a knife or skewer to remove air bubbles.
4. Process in a hot water bath for 20 minutes for half-pints and 12 minutes for the quarter-pints.

bunches, rice vinegar, water, salt, sugar, by

Taken from tastykitchen.com/recipes/canning/radish-pickles/ (may not work)