Pickled Radish

Found on Canning with Kids!

What you need:
1 bunch red radishes
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons salt (note the original recipe on Chow.com called for kosher, I used sea salt)
1/2 teaspoon yellow mustard seed (note the original recipe calls for yellow or brown mustard seed)
Dash of coriander (note original recipe called for 1/4 teaspoon whole coriander seed)
1/4 teaspoon whole black peppercorns
1 dried bay leaf

What you do:
Start with farm or garden-fresh radishes. I love the color! Cut top of radish and leafy green off. Slice into thin rounds. Set aside. Combine remainder of ingredients in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved. 3-4 minutes Remove from heat and let cool for 5 minutes. Put radishes into a clean 1 pint jar. Pour vinegar solution over them. Let cool at room temperature for 20 minutes; cover and refrigerate.