Yum
So I have 330 g (just the trimmed roots) of lovely cherry sized two tone radishes
And I have Googled to find recipes for pickled whole radishes, with no luck at all, they all slice thinly
I'll just adapt one of those if neceassary, I'm not expecting to make the kind of pickle you keep for months, but one that lasts a week or so in the fridge
Has anyone done this?
Tips?
Thoughts?
