Pickled Radish Seed Pods

Are you a gardener? Radishes are easy and fun to grow. They are planted, as seeds, in the spring. I allow a few to flower for the bees. This year I cut the long stalks with the seed pods when they are young tender green pods and just a few have a reddish tinge. I cut the pods, leaving the stem, cutting the tiny pods as well.

Ingredients

Radish seed pods, 4 cups

Pint jars, 2

Brine:

1 cup bottled water

1/2 cup white wine vinegar

1/2 cup rice vinegar

1/2 cup sugar

1/2 tablespoon Kosher salt (salt without iodine will do)

Preparation

Warm brine over medium heat, stirring occasionally. The sugar and salt will dissolve. Cool until room temperature. Fill pint jars with radish seed pods. Cover with brine. Use a glass weight to keep the seed pods under the brine. Mine are specifically designed for pickling and fermenting. Allow jars to sit out of the sun for 4 hours, then refrigerate. Ready the next day. Serve in your green salad.