Pickled radishes

yield: 4 cups

3 1/2 cups local radishes, sliced thin


2 Vidalia onions, sliced thin



3 garlic cloves, peeled



1 cup rice wine vinegar


1 cup sugar




3 tsp kosher Salt




1 bay leaf




2 Thai red chilies




2 star anise




1 tsp coriander seeds




Place the sliced radish, onions and garlic in a non-reactive container. Place the rice wine vinegar, sugar, salt, bay leaf, Thai red chilies, star anise and coriander seeds in a small sauce pot and bring to a simmer. Stir to dissolve sugar and salt. Remove from the heat and allow to cool for five minutes. Pour warm brine over radishes and allow to cool to room temperature for 20 minutes. Cover and refrigerate. Use as a snack or use to garnish burgers or banh mi.

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