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.