10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves
1 tsp (5 mL) whole black peppercorns
2 cups (500 mL) distilled white vinegar
1 tsp (5 mL) kosher salt
1 tsp (5 mL) sugar
Combine the first three ingredients in a clean 1 qt (1 L) glass jar. Add vinegar, salt and sugar. Cover. Shake until sugar and salt begin to dissolve. Add remaining ingredients. Refrigerate for at least three days, shaking once a day. Can be made up to one month ahead. (The flavour mellows the longer the mixture pickles) Keep refrigerated.