> 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.