Radish pods taste just like the radishes they spawn from, but more concentrated in flavor. They’re spicy and crunchy and are best eaten raw, either straight off the stem or pickled in a jar.

Radish pods can be used anywhere you’d normally use radishes: leafy salads, taco toppings, pitas and wraps.

But my favorite way to eat them is to pickle them first. They taste amazing on their own, and even more amazing as a side dish to a bed of rice and some grilled meats.

Make a few jars of radish seed pickles to have on hand as last-minute gifts and potluck contributions—nobody ever knows what they are, and I love explaining how the entire radish plant (from the roots to the greens to the seeds) is edible!


1 cup water 1/2 cup rice vinegar 1/2 cup white wine vinegar 1/2 cup sugar 1/2 tablespoon kosher salt 2 heaping cups radish seed pods

In a small saucepan over medium heat, combine the water, rice vinegar, wine vinegar, sugar, and salt and stir until the grains are dissolved. Let the brine cool to room temperature.

Pack the radish pods into jars and pour the brine over them, making sure the pods are fully submerged.

Pickle at room temperature, out of direct sunlight, for at least 4 hours before serving. For best flavor, pickle overnight in the fridge.

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