Ingredients
1 pound radishes1/2 cup water1/2 cup cider vinegar1/4 cup sugar1/4 cup packed light brown sugar1 tablespoon mustard seed1 teaspoon kosher salt1 teaspoon whole peppercorns1 to 2 bay leaves
Preparation
With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.
