You can only eat so many radishes, especially since they go limp so quickly. The radishes are now almost done with many of them splitting so they must be picked as soon as possible.. So instead of leaving them in the ground to grow ginormous I decided to pickle a batch.
I have four different kinds; white, red, white/red and yellow. After cleaning them I trim of the roots and leaves and cut them in half. Then put them in a clean jar.
I could have picked more of them because the pot is not completely filled but I can do that in the next couple of days. I filled the pot with white vinegar and added a heaped teaspoon of salt and two heaped teaspoons of sugar into the mix. Flavour wise I wanted to keep it simple so I just added a spoon of mustard seed and three long Balinese pepper corns. Almost immediately the red of the radishes bleeds into the vinegar creating a rather pleasing dark pink hue. It should not take too long to pickle but I am quite happy to let the flavours develop for at least a couple of weeks.