Pickled Radishes

Pickled Radishes

1 bunch red radishes
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon yellow or brown mustard seed
1/4 teaspoon whole coriander seed
1/4 teaspoon whole black peppercorns
1 medium dried bay leaf

Rinse radishes and trim off their leafy tops. Slice thinly with a mandolin. Set radishes aside. Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved. Remove from heat and let pickling brine cool for about 5 minutes. Pour brine over radishes. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, add to potato salad, etc.

Note: These will smell horrible but taste delicious!