Wash the radishes thoroughly, then slice off both the tops and the stem end and discard.

Using a sharp knife thinly slice the radishes. Put the sliced radishes in a clean glass jar with a lid.

Make the brine: In a small saucepan combine the vinegar, water, sugar, red pepper flakes, mustard seeds and celery seed. Bring the brine to a boil over high heat, then lower heat to a simmer and cook for two minutes. Let cool for five minutes.

Pour the brine over the radishes in the jar, let cool to room temperature then cover the jar and store in the refrigerator. The pickles will keep for at least three weeks if they should last that long!

Aren't they just beautiful?

Thanks for stopping by today friends. I hope that as we journey towards summer we are all blessed with an abundance of delicious fresh vegetables either home grown or from your favorite farmers market. Journey on! Hugs and much love from me, Karen, TJG Please visit my website for this and other delicious recipes: www.thejourneygirl.com Check out my new You Tube Channel for some fun cooking videos: The Journey Girl Cooks.