Ingredients
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3/4 cup rice vinegar
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2 tbsp sugar
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1 tbsp kosher salt
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1- 2 jalapenos
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2 cloves garlic, peeled
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1 tbsp whole black peppercorns
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1 star anise
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1 lb radishes
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2 small kirby or pickling cucumbers
Steps
1
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.
2
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.
3
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.
