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["Slice radishes into thin rounds. Place in a colander and toss with a teaspoon or so of sea salt. Let it sit and exude liquid while you do the rest of the prep.", "Heat vinegars, water, honey, sea salt, and dried ginger in a pot on the stove. Bring to a simmer. Add garlic, pickling spice, and the turmeric if you are using it. Remove from heat, let sit a moment.", "By now your radishes have let off a bit of liquid. Rinse well under cold cold water.", "Pack radishes into 2 pint jars.", "Pour hot vinegar mixture over the jars. Tap the jars gently or stir a bit with a skewer to remove air bubbles. Add some more liquid if your level drops when you do this. Leave about 1/2"" headroom. You are not bath canning, so air bubbles and headroom are not critical. You just want to be sure your radishes will stay covered in the liquid when refrigerated.", "Wipe your rims, and cover tightly with either a plastic canning lid, or create a barrier using wax paper or cling film before screwing on your metal lids (the vinegar will do funky things to your metal so you want a barrier).", "Let cool to room temperature.", "Refrigerate 24 hours before eating. Eat within about 2 weeks or so, while radish slices are still nice and crisp. They are so good they will not last 2 weeks.", "++This recipe calls for ume plum vinegar. It comes from umeboshi plums. You can use all apple cider vinegar, but the ume plum vinegar adds such a great flavor and color. This vinegar adds a bit of depth so this pickle is sweet and sour and twangy and mild all at the same time. It is a good match for the peppery bite of radishes.
