Quick Radish Pickles

Directions

1. 1
   Trim the tops and tails of the radishes; quarter radishes lengthwise.
2. 2
   In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
3. 3
   Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
4. 4
   Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
5. 5
   Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
6. 6
   Remove from heat and allow to cool until warm to the touch.
7. 7
   Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
8. 8
   Seal tightly and store in the refrigerator for at least one day to mature.