Pickled Radishes
['10 red radishes, trimmed, unpeeled, quartered', '10 garlic cloves', '1 teaspoon whole black peppercorns', '2 cups distilled white vinegar', '1 teaspoon kosher salt', '1 teaspoon sugar']
Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
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