2 cups of filtered water
1 tbsp of pink salt
2 bunches of radishes
1 handful of dill
5 garlic cloves (you can use less.. I just really like garlic!)
Pint size large mouth mason jar
Smaller jar to use as a weight
Cheese cloth (or any cloth, really) & rubber band
Make the brine by boiling 2 cups of filtered water with 1 tbsp of salt.
Wash your radishes well with warm water. Remove tops and tails. Slice into thin quarters or halves.
Add dill and garlic to the bottom of the jar. Add radishes. Pour in the brine - enough to submerge the veggies by a few inches.
Weight down the contents with the smaller jar to prevent the veggies from rising above the surface. (They must remain submerged under the water!)
Cover the jar with cloth and rubber band.
Allow time to ferment- at least 3 days. Store in a dark, room temp location until desired flavor / texture is achieved.
Store in the fridge. I personally love serving them with hummus and crackers! SO delicious!