So, I haven't had a garden since I left my parents' home some eight years ago. D'avignon radishes were my first harvest from my new garden, my new house, my new life. Small, delicate, sweet, crisp, spicy, just wonderful. I put a jar up to savour this ephemeral and long-awaited moment.
For those who want to know how to put up radishes: just slice the radishes however you like, heat enough vinegar to fill the jar (I used white distilled, but you could use apple cider or rice vinegar) and about 1/4 cup of sugar, or until you just begin to taste it. I also dropped in a bay leaf, just because it seemed like a good idea. Heat the vinegar until the sugar dissolves and pour into a hot, sterilized jar. Seal according to the manufacturer's instructions. The vinegar-sugar solution should turn this gorgeous pale pink. Let sit in a cool, dry place until you feel like eating them (at least 2 weeks).
I'll let you know how they are. . .