Baking Films presents a collaboration between Colleen Kwok (camera), and Marie C (styling/editing) for episode #2 of season 2 of My Life in Sourdough, a mini-series about food & love in NYC. www.mylifeinsourdough.com Music The Temptations - Papa was a rolling stone (Mozambo remix) Mozambo www.soundcloud.com/mozambo Recipe below! Cinematography Colleen Kwok Editing , food & prop styling Marie c. Mason Jars from www.food52.com --- Pickled radishes Makes 10 jars. This recipe works with radishes - but you could also use carrots, cucumber, or romanesco. 2 bunches of radishes 1 bunch of dill - or dill flowers 2 lemon 1 red onion coarse grey salt a handful of bay leaves a handful of black pepper corns a handful of juniper berries a handful of mustard seeds 1 liter / 4 cups of apple cider 250 ml / 1 cup of white vinegar 250 ml / 1 cup of water 1 tablespoon of sugar Sterilize your jars: wash them lightly, let them dry and put them in your oven at 350 for about 15 minutes. Gently wash the lids in soap water and let them dry on a tea towel. Meanwhile, make the brine : bring the vinegars, water and sugar to a gentle boil for about 5 minutes. Set aside. Prep your vegetables: wash and dry the radishes, keep them whole or slice them thinly with a mandoline - I do both. Slice the lemon and the onion. Cut the dill. Prep the spices: using a mortar, squash the pepper corns, juniper berries and mustard seeds. Add the zest of a lemon, and some coarse grey salt. Fill the jars with the radishes, lemon slices, onions, and dill. Add the spices. Fill up the jars with the vinegars. Close the lids tightly. Wait for a few days before trying your pickles. The jars will keep for 1 to 2 months. Keep refrigerated from the moment you open a jar.