Pickled Radishes

Even radishes from the garden
loose their freshness quickly.
Keeping store bought radishes by
the pound in plastic bags
just seems to make them go bad.
This is a recipe to pickle them.
It makes for a crisp tasty radish.

Ingredients:
1 pound sliced radishes
10 ounces white vinegar
10 peppercorns
1 bay leaf
2 teaspoons salt or to taste
2 teaspoons white sugar
1 small onion, peeled and sliced

Directions:
Bring vinegar, peppercorns, salt,
and sugar to a simmer until dissolved,
then cool it to room temperature.
Put the radishes and onions into the jar,
pour the cooled vinegar mixture over them:
Refrigerate overnight, and the next day
you will have delicious pickled
radishes floating in a red juice.
The smell when you open it is pungent,
but the radishes themselves are
crunchy and delicious,
their sharp flavor mellowed.
These will last at least one
week in the refrigerator.