They poked out of the soil, screaming "pick me!" It was time to harvest the radishes:
I washed them and soaked them for a couple hours in salt water. Then I toasted some mustard seed and black peppercorns. I simmered them in rice vinegar, water and sugar. When the mixture cooled, I poured the pickling solution over the halved radishes in a mason jar and stuck them in the refrigerator. Lucky for me, I like pickled radishes. Can't say the same for my wife...
