A few months back I mentioned a radish pickle I've made a few times. It's an absolutely delicious way of using radish, a vegetable I'm not overly fond of. The pickle is more like a little salad, and it's sweet and crunchy, with complex layers of flavour.
 
A couple of weeks ago I bought some black radishes from a local market. They're slightly more peppery than regular radishes and when you slice into them the white inside flesh contrasts with the black skin. So pretty.
 
Anyway, I used these radishes to make the pickle and it's delicious. The photograph shows the radish slices tossed in salt and sugar - you can see how lovely their texture and markings are.

 

 

I used the pickle in a few different ways. A small handful sparked up an otherwise dull salad.  I had another small handful on top of a bowl of noodles and then one morning I topped fresh bread with some mashed caramelised leeks and the radish pickle.