Radishes pickled with Coriander seeds

There are so many different kinds of pickled vegetables.  But ones that looks so pretty are rare.

The whole coriander seeds are changing the flavour of  the brine into a citrus aroma. This is unique. Try to get radishes that are almost the same size. That makes for a prettier look in the jar. I found it on a local Bavarian TV channel. Radishes are a must on Bavarian brunch plates. But mostly the long white ones are used - like Daikon. 

Ingredients for 2- 3 jars:

400 - 450 g red radishes

300 ml water, 300 ml apple cider vinegar, 4 tsp brown sugar, 2 tsp salt, 

2 tsp coriander seeds

Quarter the radishes. Get all other ingredients in a pot and bring it to a boil once. Put in the radishes and then fill them hot into clean jars. Liquid up to the top.

They should stay in the brine in the dark for 1 day minimum. Unopened jars are good for many weeks. Opened ones keep in the fridge.