Ingredients
The following ingredients have 8 Servings
- 2 cups white wine vinegar
- 2 cups water
- 3 tablespoons salt (sea, kosher or pickling salt)
- 1 pound small carrots
- 1 pound watermelon radishes
- a few fennel fronds, dill sprigs, or leafy celery stalks
- 4 garlic cloves
Instruction
- Combine the vinegar, water and salt in a non-reactive bowl or measuring pitcher, and give it a stir now and then to dissolve the salt.
- Scrub the carrots, trim off their tops, and slice them lengthwise into quarters. Peel and trim the radishes, slice them in half lengthwise, then cut them crosswise into 1/4"-thick half moons. Pack the vegetables, fennel fronds and garlic cloves into a sterilized (re: washed with soap and hot water and allowed to air dry) 2-quart mason jar (or two 1-quart jars).
- Pour the brine over the vegetables, and cover with the lid. Let the pickle sit at room temperature for 10 days, then store in the refrigerator for up to 1 month.
