Pickled Radishes

I have made this recipe twice and it doesn’t taste good. I came up with another easier recipe here, check it out.

INGREDIENTS

10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves
1 tsp Whole Tellicherry Peppercorns
2 Cups Traditional White Balsamic Vinegar (also try with the Jalapeno White Balsamic or Honey Ginger White Balsamic!)
1 tsp Kosher Salt
1 tsp sugar

STEPS

Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve.

Refrigerate for at least 3 days, shaking once a day.

DO AHEAD: Can be made up to 1 month ahead. (The flavor mellows more, the longer the mixture pickles.) Keep chilled. Do not use an aluminum container in the pickling process.