Radishes!

I'm just now getting around to putting some commentary to these radish pics. but holy Toledo! For some reason, I saw fit to plant dozens upon dozens of these among other things. As usual, I went overboard with my Spring planting and we have way more stuff than we can possibly eat. I've been bringing squash, lettuce, chard, carrots, sugar snap peas and radish in to work all week, trying to coax my co-workers to take them home! I even demonstrated how they can all be used simultaneously in a salad. After a bit of searching, I found a tasty recipe for pickled radishes that may help to use up some of this overabundance.

Ingredients

• 2 cups sliced radish (8 oz.)
• 1 small onion, cut into thin wedges and separated
• 1/2 cup seasoned rice vinegar
• 1/2 cup sugar
• 1 1/2 teaspoons salt

Directions

1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.

2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.