I had big harvest of “Rapid Red Radishes”. I could not leave them in ground as they were toughening up and storing them in fridge makes them loose their vibrant color and flavor. So I made this pickle.
1 Lemon juice, 1 teaspoon white vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, around a liter of water. Slice the radishes into thin round slices and add to the jar. Keep in the fridge right away. Can started eating from day 2Â
Very soft and sweet-sour-pungent flavor!