Remember those radish seed pods Nick and I received in CSA delivery #6? After adding a few of them fresh to salads and enjoying their spicy crunch, I decided to pickle the rest. I found a recipe for pickled peppers in August 2011's Bon Appetit and simply substituted the radish seed pods for the peppers. They turned out great and were delicious on some all-grass-fed-beef franks that we grilled awhile back. These are just refrigerator pickles and we'll need to eat them within one month (similar to when we pickle ramps in the spring), but it's still nice to preserve things to last a bit longer.
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