Almost two years ago, I wrote about an attempt to pickle radishes just by slicing them and putting them, mixed with the brine, in a Clausen pickle jar.  Recently, on the comment thread for that post, Rob asks “So how’d it go?”.  Good question, Rob.

I admit, I’ve been negligent in my duty to report on the success or failure of that particular experiment.  Well, Rob, and anybody else out there who is curious, it went very well.  My 8 year old niece still asks about the pickled radishes, she wants to know when we are going to have them again.

My speculation about the pickled radishes was correct, pickling takes away the spicy-bitter taste that raw radishes are known for, and gives it a unique flavor very different from both a raw radish and a pickled cucumber.  If you have an abundance of radishes from your garden, then save the pickle brine from your jars and try this.  It works!  But take note, I would say one pickling session is about the most mileage you will get out of a single jar of left-over juice.