If you use red radishes to make this pickle, the color will run. Don’t worry, the flavor is still great.
3 pounds radishes, small whole ones or large radishes cut in half, cleaned and stemmed
12 large sprigs fresh dill
4 cloves garlic, sliced
Fresh grape leaves or fig leaves, optional
3 cups white wine vinegar
5 cups water
1/4 cup kosher or fine sea salt
1/2 teaspoon whole coriander seeds
Divide radishes, dill and garlic evenly in layers in sterile quart glass jars, beginning with radishes, then dill, then sliced garlic. Place grape leaves between layers, if desired. Set aside.
Mix vinegar, water, salt and coriander seeds in large nonreactive pot and bring to boil over high heat. Immediately pour this over the vegetables, filling the jars to the top. Make sure an equal amount of coriander seeds are added to each jar. Set aside to cool completely; then cover and refrigerate overnight before using. The pickles will keep in the refrigerator for several months.
Note: Save any extra liquid to top off jars after the ingredients have cooled and settled, so the jars are filled right to the top.
From “The Olive and Caper” by Susanna Hoffman