Aren't we sick of radishes yet?

Here is a new batch of radish pickles to be put up. It is so easy and they are so tasty I wanted to share the process.

First we harvest and clean the radishes. I throw the tops to the pigs because they love them so much and I am not really fond of radish greens. Then we trim the top and bottom and slice them in pretty shapes. Rosie likes to help me out with washing them.

Here are some radish rose pickles I'm trying. Salt is supposed to open them up, so I figure they will bloom in the salty brine. Or they'll stay closed and just be really tasty.

Next I wash the jars and add any seasonings: garlic, ginger, mustard, pepper, dill, etc. Then I pack in the radishes and add a tablespoon of fine sea salt on top. I've been liking to add a round slice of onion on the top, to keep the radishes in the brine, prevent molds while they are fermenting and for flavor.

Then I pour over well water to almost the top of the jar. Leave an inch or so for air space. Then I leave them in a warm place--on top of my stove in the cold weather. In warmer weather I leave them on the counter. They start bubbling and eventually become nice and sour--takes 3 days to more than a week, depending on if it is warm or cold.