Quick-Pickled Radishes

From the garden

• 2 bunchs radishes, trimmed and sliced into thin coins

From the pantry

• 1 cup distilled white vinegar (5%)
• 2 tbsp sugar
• 2 tsp canning or pickling salt
• 1 tsp mustard seed
• ½ tsp black peppercorns

1. Slice the radishes into thin coins: a mandoline makes quick, even work. Pack them into a clean pint or quart jar with the mustard seed and peppercorns.
2. Bring the vinegar, 1 cup water, the sugar, and the salt to a simmer in a small saucepan, stirring to dissolve.
3. Pour the hot brine over the radishes and press them under. Cool uncovered; the brine turns rose-pink as it sits. That's the skins doing their work.
4. Lid and refrigerate. Ready in an hour; the peppery bite mellows into something gentler by day two.