The recipe was found in “Pleasures of Colonial Cookery,” and is dated ca. 1720. Take that with a grain of salt, though, because it's doubful a pickling recipe from that time would have used so much sugar. Either way, it tastes great.

• 2 dozen radishes
• 1 cup sugar
• 1 cup cider vinegar
• 1 tbls musard seed
• 1/2 tsp celery seed
• 2 tsp dill weed

Stem radishes. Cut into roses if desired (I usually do)

Mix all other ingredients in a saucepan. heat until sugar is melted and mixture is clear. Add radishes.

Keep in fridge, or can in a boiling water bath 20 minutes. One cautionary note: Over time, the radishes get all puckered and wrinkly looking. This does not affect the flavor, but can be off-putting to some people. So you might want to keep the batches small, and use strictly as a refrigerator pickle.

source: http://forums.gardenweb.com/forums/load/harvest/msg1021361225547.html or http://www.radishgarden.com/viewrecipe.php?recid=40

tags: vegetarian, vegan, pareve, CSA