There is a complete art to making pickles. This recipe is not that. In the art world it would be the equivalent of an Ikea poster, but it still gets the job done. The major difference in these pickles is that they are not fermented, and I didn’t sanitize the jars, these are fresh pickles. They are delicious and perfect for having an abundance of things coming out of the garden. The major components are the vinegar, water and salt, all of the other spices and herbs are extra, and of course make them extra good. My favorite addition is the chipotle peppers.
For every one cup of vinegar (you can use whatever you would like, a blend is acceptable too as well like, balsamic, red, champagne whatever) I used red, which made them pink, which was awesome.) use two cups of water. So, 1 cup red wine vinegar, 2 cups water.
For every one cup of vinegar use 1 tablespoon sugar
Season the brine with salt to your liking.
Use whatever of the following seasonings:
Dried Herbs de Provence
Bring all ingredients to a boil and let boil for ten minutes. Pour onto cleaned and stemmed radishes and let cool. When cool, add salt if needed and place in containers to be left in the fridge.