Radishes

I harvested radishes in my usual fashion, late. The smaller ones were much better than the large ones, which seemed a lot more susceptible to pests. Since they weren't the most perfect radishes I decided to learn to pickle with them. They came out well, good as a side salad or garnish. Next time I would add another jalapeno.

1/2 cup hot water

1/2 cup rice vinegar (not the seasoned kind)

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

12-15 small radishes

3 small carrots

1/2 small red onion

1 small serrano or jalapeno pepper.

Pour hot water, vinegar, salt, and sugar into a small (1 pint) jar. Stir to dissolve sugar and salt.
Slice radishes, carrots, onion, and pepper into 1/8-inch thick slices. Add to jar. Cover and refrigerate for 3 to 4 days before eating.