Prep time: 15 minutes
Total time: about a week
2 cups white vinegar
½ cup kosher salt
2 tablespoons cracked whole black peppercorns
2 tablespoons dried oregano
4 garlic cloves, chopped
4 large rainbow radishes
1. Brine the radish: In a large bowl, whisk together the vinegar, salt, peppercorns, oregano, and garlic with 2 cups water to dissolve the salt. Place the radishes in a zip-top bag or a sealable container and pour over the brine to submerge them completely. Let the radishes sit in the brine for 3 to 4 days.
2. Smoke the radishes: Remove the radishes from the brine and place in 225°F smoker over your choice for 6 hours.
3. Dehydrate the radishes: Place in a dehydrator at 120°F for 12 hours.
4. To serve, thinly slice radishes by hand or on a meat slicer. Use in salads, on cheese boards, or anywhere you’d use prosciutto or cured meats. Radishes will keep, refrigerated, for up to one month.
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