White Hot Radish Pickles - cooking recipe

Ingredients

2 c. radishes, washed and trimmed
1/4 c. salt
1 1/2 c. distilled white vinegar
1/4 tsp. crushed red pepper flakes
1 1/2 c. boiling water
1 dried red chili pod

Preparation

Pack radishes in a glass screw top quart jar.
Dissolve salt in boiling water and cool.
Add remaining ingredients to water and pour over radishes.
Close jar firmly and place in a warm room for one week.
These hot, salty and very crunchy pickles will keep in the refrigerator for 3 months.
Makes 1 pint.