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!