DIY Dry-Spiced Pickled Radishes
2 cups Marukan Sweet & Tangy vinegar
1 tsp salt
1 tsp sugar
3 peeled garlic cloves (not too garlicky)
1 tsp black peppercorns
2 bay leaves
Add vinegar, salt and sugar to a mixing bowl. Stir until dissolved.
Slice the radishes. I personally like really thin or 1/16-inch thick slices.
First, add radishes to the mason jar, then add garlic cloves, bay leaves and dry spices. Cover with the vinegar mixture. Twist the lid tightly and store in the fridge. Best eaten within 1 month!