Quick Radish Refrigerator Pickle - whole radishes

Method

• Slice radishes into thin rounds. Place in a colander and toss with a teaspoon or so of sea salt. Let it sit and exude liquid while you do the rest of the prep.
• Heat vinegars, water, honey, sea salt, and dried ginger in a pot on the stove. Bring to a simmer. Add garlic, pickling spice, and the turmeric if you are using it. Remove from heat, let sit a moment.
• By now your radishes have let off a bit of liquid. Rinse well under cold cold water.
• Pack radishes into 2 pint jars.
• Pour hot vinegar mixture over the jars. Tap the jars gently or stir a bit with a skewer to remove air bubbles. Add some more liquid if your level drops when you do this. Leave about 1/2" headroom. You are not bath canning, so air bubbles and headroom are not critical. You just want to be sure your radishes will stay covered in the liquid when refrigerated.
• Wipe your rims, and cover tightly with either a plastic canning lid, or create a barrier using wax paper or cling film before screwing on your metal lids (the vinegar will do funky things to your metal so you want a barrier).
• Let cool to room temperature.
• Refrigerate 24 hours before eating. Eat within about 2 weeks or so, while radish slices are still nice and crisp. They are so good they will not last 2 weeks.
• ++This recipe calls for ume plum vinegar. It comes from umeboshi plums. You can use all apple cider vinegar, but the ume plum vinegar adds such a great flavor and color. This vinegar adds a bit of depth so this pickle is sweet and sour and twangy and mild all at the same time. It is a good match for the peppery bite of radishes. If you don't have pickling spice you can crush 7 or 8 peppercorns and use that.