So I did wind up making pickled radishes. While I was waiting for my last three jars of garlic-dill cucumber pickles to process. Because I’m… like that. Right.
Anyway. The recipe, below, used four of my guerrilla-gardened radishes, but could easily be doubled or quadrupled or whatever depending on how many radishes you have lying around.
It could potentially be made with fresh ginger (diced, like the garlic) and might do nicely with the addition of a quarter teaspoon of whole yellow mustard seeds as well. Not sure. Will try again next year (or with more radishes).
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