Spicy Pickled Radishes
[Vegan]

To Make the Quick Pickle Radishes:

1. In a saucepan heat vinegar, water, sugar, and spices to a simmer. Turn off.
2. Add habanero pepper and salt.
3. Place radishes in one large or 2 small mason jars, pour mixture over top and allow to cool.
4. Leave in the fridge overnight or at least for a few hours to chill.
5. Best when consumed within 2-weeks to a month.

To Make the Spicy Fermented Radishes:

1. Mix together the water and salt until the salt is dissolved, mix in habanero.
2. In a large mason jar or 2 smaller mason jars, add the radishes, distribute the peppercorns evenly.
3. Cover with the salt water brine mixture, leaving a bit of space at the top but making sure the radishes are completely covered with brine.
4. Bang the bottom of the jars on a table a few times to force any air bubble to rise to the surface.
5. Seal well and allow to sit at room temperature anywhere from 2 days to 2 weeks. Check them often to taste and see if they are "ready" for your palates perspective.
6. Refrigerate after opening.