1 pound Florida radishes, rinsed, trimmed and quartered
3 tablespoons natural Florida sugar
1 ½ cup quality white vinegar
1 tablespoon sea salt
1 teaspoon whole peppercorns (mixed red and black)
1 teaspoon mustard seeds
6 cloves fresh garlic, peeled
In a medium-sized sauce pot, combine vinegar, water, sugar and salt. Stir vinegar mixture until all the sugar and salt has dissolved. Add trimmed and quartered radishes to a heat-proof bowl, and carefully pour vinegar mixture over the radishes. Add the peppercorns, fresh garlic and mustard seeds. Stir and let cool to room temperature. Transfer the radish pickles and vinegar to glass jars for storage in the refrigerator. Add extra vinegar to make sure the radish pickles are completely covered in liquid during storage. Serve as a crisp and refreshing pickle anywhere you would use a regular pickle.
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