Yield: 7 cups
1 1/2 cups unseasoned rice vinegar
1/2 cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/8 teaspoon ground turmeric
2 whole allspice berries
1 whole bay leaf
1 bunch radishes, stemmed and quartered
6 cups 1/2-inch pieces of peeled cucumber
1 small Vidalia onion, thinly sliced
2 tablespoons olive oil
sea salt and pepper
1. Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour mixture over. Chill for at least 5 hours and up to a week.
2. Before serving, add cucumber and let sit for 25-30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.
3. Sometimes I just make the radishes and add the onion and olive oil when the radishes are ready without the cucumbers. This is a great way to preserve the radishes and they are so yummy!