Picked Radishes

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David Lebovitz


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1 bunch or 4 long radishes (about 1-pound, 400 g of radishes)

1 cup water

1 cup white vinegar

2 teaspoons sea salt

1 teaspoon sugar or honey

1/2 teaspoon crushed peppercorns

1 to 2 cloves garlic, peeled

optional: 1 chile pepper, split lengthwise

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