2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.
Pickled Sugar Snap Peas
2. When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or plastic wrap.
3. The original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but good luck with that. They’re quite delicious and already lightly pickled by 24 hours later.
Ab's B and B's
1. Combine onion and cucumber in a clean spring-top jar.
2. Combine the remaining ingredients in a non-reactice saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors in the spices.
3. Slowly pour the pickling liquid over the onion and cucumber slices, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.
4. Refrigerate the pickles for a week to ripen. They will keep for about two months in the refrigerator.
Pickled Garlic Scapes
2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.
3. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
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