Quick Pickled Radishes

1 bunch radishes

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 tablespoons honey or maple syrup

2 teaspoons salt

1 teaspoon red pepper flakes (optional, adds extra heat)

½ teaspoon whole mustard seeds (optional)

Optional add-ins: garlic scapes or cloves, black peppercorns, fennel seeds, coriander seeds

Clean radishes. Cut on the tops and bottoms of the radishes, and thinly slice. Pack sliced radishes, red pepper flakes and additional add ins to a glass jar.

Bring the remaining ingredients to a boil. Pour of the radishes to cover. Let cool to room temperature. Enjoy after cooling or place into the refrigerator for 5-7 days.