We pulled all the radishes today and pickled them in some apple cider vinegar (½ cup), white vinegar (1/8 cup) and water (1/8 cup) with black pepper (whole - 1 tsp), coriander (½ tsp), mustard seeds (½ tsp), and salt (2 tsp).

These tiny cherry belles are the perfect size to be pickled whole.  In other words…I purposely wanted small radishes and it had absolutely nothing to do with the fact that I didn’t thin them to the recommended spacing.