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12 radishes, thinly sliced
1 shallot, finely chopped
1 cup (250 mL) white vinegar
1 tbsp (15 mL) white sugar
1/2 tsp (2 mL) fennel seeds
1 tsp (5 mL) coarse sea salt
1 sprig tarragon


In a medium bowl, toss radish and shallot together. To a small saucepan, add vinegar, sugar, fennel and salt; bring to a boil. Reduce heat and simmer for a few minutes; cool.

Spoon the radish/shallot mixture into a 2-cup (500-mL) Mason jar, then fill the jar with the liquid. Top with sprig of tarragon. Seal and refrigerate for one day before serving.

These pickles will keep in the refrigerator for 3-4 weeks. Makes one 2-cup (500-mL) jar.

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