An excellent (and easy!) addition to an antipasto platter.
1 bunch radishes, rinsed and trimmed off tops
2 fennel bulbs, rinsed and trimmed of bottom cores and tops
1 cup white wine vinegar or apple cider vinegar
1 cup water
3 tablespoons honey
2 teaspoons salt
4 whole garlic cloves, peeled
½ teaspoon whole mustard seeds (optional)
1. Using a sharp kitchen knife or mandoline, thinly slice radishes into rounds. Then, also thinly slice fennel bulbs. Pack the veggies into a large canning jar and top with garlic cloves and mustard seeds (if using).
2. To prepare the brine, combine vinegar, water, honey and salt in a small saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Pour mixture over vegetables in jar.
3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.