Refrigerator Pickled Radishes
Radishes (or daikon or small turnips)
per Pint container:
¾ C. water
½ C. rice wine vinegar
1 tsp. Kosher salt
1 T. brown sugar
2 cloves garlic, peeled and halved
2 slices fresh ginger
6 black peppercorns
2 whole cloves
Wash radishes, remove greens, and cut into roughly equal-sized pieces.
Pack into jars.
Bring water and all other ingredients to a boil in a small saucepan.
Remove from heat; remove the garlic cloves from the brine.
Pour the rest over the radishes. Make sure that all the spices get in the jar.
If you’re short of liquid to cover the radishes, add more hot water.
Put top on jar loosely; let cool a bit; tighten top. Refrigerate.
Let sit in refrigerator for about 3 days before enjoying.
Will keep about a month in the refrigerator.
Note: Use KOSHER salt. If you absolutely must use regular table salt, use ½ tsp. or less.
Concord Village EarthLab 
Thanks so much! I can’t believe I finally found a way I like radishes!! Okay, I also like them cut very thinly on top of a lot of mayo with a few scallions on a slice of nice bread. But that hardly counts, and is not an efficient way to use up a big bunch of CSA radishes . . .
The French sautee them in butter, or so I’m told. You might try them that way with a little salt andpepper. Glad you liked them pickled.
I tried them sauteed in butter, and not my thing. . . but pickling, yes!