I had thought that today’s post was going to be something along the lines of “today we tasted our first batch of pickled radishes and they were great!” But, um, no. They weren’t great. Damn good thing I made so few, actually. Yucky flavor and mushy texture. Ugh. So, lesson learned: if you want pickled radishes you should do them in the fridge like everyone else on the internet and not attempt experimental boiling water bath canning techniques.