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A COUPLE POSTS AGO I wrote about the wonderful radishes growing in the garden. There are quite a few of the daikon and black ones and I thought they might make an interesting and tasty pickle.

A week ago I pickled them using a recipe based on this one I found a few years ago on A Way to Garden.

I made one quart using daikon and black radishes, some daikon radish greens, sliced ginger root, garlic cloves, white peppercorns, and whole coriander seeds. I let the jar sit on the counter loosely capped until Saturday and then into the refrigerator. They are salty, vinegary, tangy, and garlicky; just about everything desirable about pickled anything. The ginger however, is hot, hot,hot—that was a surprise!