Select fresh, firm radishes—big, plump, and free of blemishes. Red radishes, known for their spicy bite, work best for this recipe. Avoid mild varieties like watermelon radish, as they may not hold up to the vinegar and salt brine. Remove any damaged or sunburned radishes—they're better for salads than pickling.

While we’re not canning these pickled radishes, it’s important to sterilize the jar to ensure longevity. Wash the jar in hot water with soap, then fill it with boiling water from a kettle or pot. Let the jar sit for a few minutes, then drain it. Repeat this for the lid if it’s reusable. Using a jar lifter, carefully handle the hot glass.

In a stainless steel pan, combine ½ cup white vinegar, ½ cup sugar, ¼ cup water, 1 teaspoon canning salt, 1 teaspoon mustard seeds, and ½ teaspoon black pepper. Over medium-high heat, bring the mixture to a boil, stirring regularly. Make sure to open a window or turn on the kitchen vent to clear the air, as boiling vinegar can be pungent.

While the brine heats up, clean and slice your radishes. Start by trimming off the ends and stems. Rinse them thoroughly in a colander. Then, slice the radishes thinly—aim for translucent slices. A mandoline slicer works wonders for even slices, but a sharp knife will do the job just fine.

Pack your thinly sliced radishes into the sterilized jar. I like to fill the jar about ¾ full, without packing them tightly, so the brine can reach every slice. This ensures the radishes are evenly pickled.

Carefully pour the hot brine over the radishes, making sure they’re fully submerged. Use a ladle or canning funnel for a controlled pour. If needed, add more brine to cover the radishes completely. Screw on the lid, tightening it just enough to hold in the steam without leaking.

Allow the jar to cool at room temperature for about an hour. As it cools, you’ll see the brine bubble around the radish slices, and air may accumulate at the top. This resting period also prevents any breakage due to a sudden temperature change.

After an hour, place your jar of pickled radishes in the refrigerator. Store it on the shelves (not in the door) to ensure the brine stays cool and stable, without the temperature fluctuations that happen each time the door opens and closes.

Let the radishes sit in the brine for at least 6 hours to allow the flavors to meld. The longer they rest, the better they taste—48 hours is ideal, but they’re perfectly good after a few hours. Shake the jar occasionally to ensure the radishes remain submerged and evenly pickled.