We’ve just begun working with radish seed pods. They’re delicious in salads, sautés, and my favorite technique—pickling. They have a very pungent flavor with both radish and mustard figuring prominently. To pickle, we make a fairly spicy brine with all the usual suspects—bay leaf, black pepper, allspice, clove and mustard seed—and add a little turmeric to make the color pop and accent the mustard flavors.