1 tablespoon brown sugar
1 tablespoon black peppercorns
1 tablespoon pickling spice
1 large pinch red pepper flakes
1/2 teaspoon salt
1/3 cup rice wine vinegar
1/2 cup fresh grapefruit juice (or water)
1 bunch radishes
Wash and dry radishes. Remove leaves, trim both ends, and chop into coins. Combine the brown sugar, spices, vinegar and grapefruit juice or water. Layer the radishes into a container with an airtight lid and pour over the brine so all the radishes are covered. Add more water or grapefruit juice if not all the radishes are covered. Refrigerate for several hours, and serve.
Note: I liked the bite of the pickles after a few hours, and were great as a appetizer that night. They will keep in the fridge covered for about a month, but after a few days will begin to resemble a slightly different pickle.
