- 4 bunches radishes, washed and spit down the middle with a little stem (about 1/2-inch) still attached
- 1 quart champagne vinegar
- 1 cup white sugar
- 1/4 cup pickling spices
- 2 cloves smashed garlic
- 2 stems fresh wild fennel (optional if you don't have it, or use 2 tablespoons dried fennel seed
Take a large deep dish and lay the radishes out in it. In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.