Pickled Radishes Garden and Gun Style

I didn’t make this recipe up it is from a gorgeous magazine called Garden and Gun in the US about good Southern Living. If you have some spare radishes and like a little spice, then I promise you, these are super tasty and will become an annual event.

Makes about 1½ quarts

2 bunches of radishes
1 cup plain white vinegar
½ cup sugar
2 tbsp. kosher salt
3 cups water
2 fresh Thai chiles, split lengthwise
4 garlic cloves
1 small piece of ginger, peeled and cut into thin rounds

Wash and trim the radishes, leaving about half an inch 
of stem. Cut the radishes in 
half lengthwise and put them 
in a 2-quart jar with a lid. In a small nonreactive saucepan, combine the vinegar, sugar, and salt with water and bring to a boil. Cook for a minute to dissolve the sugar and salt completely. Remove from heat and let cool until warm. Add the chiles, garlic, and ginger to the jar and pour enough of the warm liquid over the radishes to completely cover them. Let cool, then cover and refrigerate for at least twenty-four hours and up to several weeks.

Variations: Green tomato wedges 
(add whole coriander seed, omit ginger); cauliflower florets (add turmeric, omit ginger); halved ripe semi-hot red chiles, such as Fresno.