Radish pods, resembling tiny peppers, have a sharp peppery flavor similar to that of the radish root we're used to eating. Pickling the radishes calms down the sharp bite and makes them perfect as a surprise addition to the relish tray at dinner.
Gently pat dry and pack into clean pint-sized (wide mouth) jars.
Allow them to sit on the counter 2 to 3 days before removing to cold storage.
They will taste their best after they have been allowed to steep for about 2 weeks.
Stored in the refrigerator, they should be good for several months.
Pickled Radishes https://traditionalcookingschool.com/food-preparation/recipes/pickled-radish-pods/