Pickled Radishes & Red Onion

I am not a fan of really sour pickles so this combination of water and vinegar gives me just the texture and bite I like. You can up the sugar but I prefer to keep it low. Pickle anything from beets to baby turnips. Add other seasonings such as garlic, ginger, cumin seeds, peppercorns or bay leaves for different tastes.

1 cup (250 mL) water

1 cup (250 mL) rice, wine or apple cider vinegar

1 tbsp (15 mL) kosher salt

3 tbsp (45 mL) granulated sugar 2 star anise

1 tsp (5 mL) coriander seeds 1 tsp (5 mL) fennel seeds

1 tsp (5 mL) mustard seeds 1 dried Thai chili

6 radishes, sliced

1 red onion, thinly sliced

1 Bring water, vinegar, salt, sugar, star anise, coriander seeds, fennel seeds, mustard seeds and chili to a boil. Place radish and onion in a bowl. Pour over hot pickling spice and let it sit until cool. Pack in jars and refrigerate for up to 3 weeks.

Makes about 11/2 cups (375 mL)