If you're a gardener, you'll know this time of year brings an abundance of radishes. And if you're anything like me you're far too lazy to plant a rotating crop, so you just end up with a huge amount of vegetables all at once. Confession: I don't even really like radishes. But they are always so reliable, and because they're one of the first crops ready for harvesting they get me excited about what's to come, so I plant them anyway. This year I decided I wouldn't let a radish go to waste, so I decided to try making quick pickled radishes. It was really easy, and the end result was DELICIOUS. This is definitely my new fave way to eat radishes. Here's how to do it: • Clean and trim radishes • Slice as finely as possible (this is where I wished I owned a mandolin) • Add sliced radishes to clean pint-sized canning jar(s) • To EACH jar add: 1/2 tsp mustard seed, 1/2 tsp hot pepper flakes (more if you like spice, less if you don't), 1 clove peeled garlic, 1/2 tsp black peppercorns • Once you see how many pint jars your radishes fill, you'll need the following amounts PER PINT: 3/4 cup apple cider vinegar (I'm sure white vinegar works just as well), 3/4 cup water, 2 tsp salt, 2 tsp sugar • Add above ingredients to a saucepan and bring to a boil, stirring, until the sugar and salt are dissolved • Pour into a large measuring cup, then pour into jars (you can pour directly from the pot, but I prefer something with a spout) • Place lids on jars • Leave to cool fully at room temperature, then place in the fridge I waited about five days before testing mine out and they are really yum and perfectly pickled. The radishes will likely last up to a month, so long as they're all submerged in their liquid. Love pickled goods? Try out these Quick Pickled Beans and Quick Pickled Red Cabbage.