Radish Pickles

I have gone crazy with the canning and pickling this summer. Perhaps it's because it's so hot that I don't want to cook anything and could settle for a plateful of various crisp, cool, tangy pickles. Here's a perfect Southern version courtesy the Lee Brothers. The turmeric turns the pickles a beautiful shade of almost carroty orange. They're delicious.

Radish Pickles
Makes 1 quart.

2 pounds round red radishes, trimmed and sliced 1/8 inch thick
1 cup white vinegar
4 cloves garlic, peeled
2 teaspoons kosher salt
1 teaspoon sugar
1/8 teaspoon ground turmeric
1 teaspoon black peppercorns

Layer the radishes in a quart size jar. Combine the vinegar and 1 cup water into a small saucepan over medium-high heat. Add the garlic, salt, sugar, turmeric and peppercorns. When the mixture starts to simmer, remove the pan from the heat and pour the brine over the radishes. Cover loosely and let cool to room temperature. Seal tightly and refrigerate for at least one hour.

The pickles will keep in the fridge for about 2 weeks.