Pickled Watermelon Radishes

1 to 2 watermelon radishes
1/2 c distilled white vinegar
1/2 c water
1 tspn kosher salt
1 tspn sugar
2 cloves garlic, peeled
1/2 tspn peppercorns,
      lightly crushed

Wash radishes well. Using a mandoline or a sharp knife, thinly slice into discs, then place in a clean canning jar.  In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for 1 min. or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes. Let cool to room temperature, then cover and refrigerate.

From Alexandra Stafford, who says they are the perfect condiment in a bánh mì sandwich or in a whole grain bowl or in anything that needs that acidic bite. Upon fermentation in the fridge, they develop a strong smell. With a little breathing time, their pungency tempers and they are delicious!!