Last summer, I got behind in the garden and let some of the radishes go to seed. I was okay with that because the bees loved those flowers and I just let them be for the bees (yes, I know that’s an awful phrasing, but I couldn’t help it). So, doing what plants inevitably do after pollination, they produced seed pods. They looked so interesting, but I didn’t know what you could do with them or if they were edible. After they were hard, dried out, and nasty, and it was too late, I was paging through The Joy of Pickling by Linda Ziedrich (no affiliation with Amazon) to see if what else I could do with daikon radish, and discovered a radish pod pickle which supposedly dates from 1824. When I was pouring over seed catalogs to plan for spring in January, I found this purple Dragontail Radish (no affiliation with Burpee) that you grow just for the pod. It was purple, and I was already curious about it. What was I supposed to do? Of course I ordered some seeds. And I got purple radish pods ranging from 6 to 18 inches long. And then of course, I flaked on harvesting some of the regular radishes again, so I had a bunch of very pretty little green seed pods about 2 inches long.
I modified the recipe in The Joy of Pickling by Linda Ziedrich to make it a fridge pickle for quick eating and added some whole coriander seed to give it a lemony taste. They are lovely. If you can’t find radish pods and want to give this recipe a go, I’d try it with sliced radishes as well, the flavor profile will be the same.
Dragontail Radish Pod Fridge Pickles