Pickled Radishes

Submitted by Kimberly
The truth is, I appreciate radishes for their swift growing cycle and brilliant colors, but I just don't care for eating them. But I love pickles! If you do too, here's the easiest pickled radishes this side of the Mississippi. It takes 10 minutes to make a batch, including slicing. 

Ingredients:
1 clean pint jar with lid
1 1/2 c. radishes, cut into small slices or chunks
1 c. rice vinegar (other types might work too)
1/2 c. sugar (could probably cut back a bit, the radishes are pretty sweet in the end)
1 1/2 tsp. salt (it says kosher)
1 tsp pickling spice (I buy mine bulk at the co-op and that's real cheap, but I'm sure you can get it elsewhere, and    
definitely at Penzey's in the Strip)

Directions:

1. Put radishes in jar with pickling spice, cover, and shake gently to mix. Uncover.
   
2. In a small saucepan, bring vinegar, sugar and salt to a boil. Boil one minute, then pour over the raw ingredients (use a funnel!). Cover loosely with the lid and allow to cool. 
   
3. Cover tightly and refrigerate for up to a week. A fuschia delight!
   

If anyone has a recipe that doesn't use this much sugar, please share. it seems like a whole lot just for that pint jar, and the radishes are pretty sweet.