Refrigerator pickles get a twist with the addition of crisp radishes for a refreshing snack or condiment.
3/4 cup rice vinegar
2 tbsp sugar
1 tbsp kosher salt
1- 2 jalapenos
2 cloves garlic, peeled
1 tbsp whole black peppercorns
1 star anise
1 lb radishes
2 small kirby or pickling cucumbers
In a medium pot, heat ¾ cup water to a boil. Remove from heat and stir in the vinegar, sugar, and salt, stirring until dissolved.
Thinly slice the jalapeños. Smash the garlic cloves with the side of a knife. Add jalapeños, garlic, peppercorns, and star anise to brine. Let brine cool to room temperature.
Trim and slice the radishes and cucumbers into thin rounds. Add to a large jar and pour brine over the vegetables (add additional water if needed to cover completely). Seal and refrigerate overnight. Pickles will keep, refrigerated, for up to 3 weeks.