These are very smelly but delicious!
Photography by Angie Norwood Browne
1 bunch radishes
3/4 c. apple cider vinegar
3/4 c. water
1t. red pepper flakes
1/2t. mustard seeds
1/2t. black and green peppercorns
Slice radishes thin. Pack them in a pint-size canning jar. Sprinkle top of sliced radishes with red pepper flakes, mustard seeds, and pepper.
To prepare the brine: in saucepan, combine vinegar, water, honey, and salt. Bring to a boil stirring occasionally then pour mixture over radishes.
Let pickles cool to room temperature. Store in refrigerator.
Recipe inspired by Cookie and Kate