I often have a dilemma where radishes are concerned. A bunch is way too much to eat. So I decided to try pickling the leftovers the way they do in Paris. Mmmmmmm. That worked a treat. All I did was this:
a bunch of radishes
1 cup of water (OR olive brine leftover from your olive jar)
1 tablespoon salt
1 tablespoon honey or brown sugar (I actually used coconut sugar)
1 cup mirin - rice vinegar
a few cloves of garlic
All spice/peppercorns/ a few slices of fresh ginger or whatever you like
Sterilised jars and lids. (around 1 1/2 Ball screw top jars, small Fowlers Vacola jars or 4 of the size pictured).
No need to peel. Just slice thinly and trim off the tops and pointy bits and neatly pack into jars.
Boil the other liquid ingredients together, dissolve the sugar and salt in that mixture. Add the rest to the mixture at the end. Pour that over each jar of radishes, put the lid on and when it cools down, put in the fridge for 3 days. The liquid will go pink and pretty. It tastes something like the ginger you get on sushi. Yummm!
Eat with cheese or fish or add to your hors d'oeuvres platter.