Quick Pickled Radishes


10 radishes sliced thinly
1 small shallot sliced thinly
1 cup warm water
½ cup Traditional White Balsamic Vinegar
1 Tbsp sugar
1 tsp Kosher Salt
1 tsp Tellicherry Peppercorns
Pinch of Red Pepper Flake


Place sliced radish, shallot and peppercorns in a quart jar.

Dissolve the sugar and salt in the water, add the vinegar and pour over the radishes and shallots to cover, add more water if they are not covered.   Close up jar and let sit out for 1 hour if you need to use them soon, otherwise overnight in the refrigerator is best.