@Tim Flood. I know you posted a while back but thought I'd share this anyway. We make South Asian style radish (daikon) pickles by following this method. Slice daikon into one or one-and-a-half inch sticks: a little thicker than fast food French fries. Toss with a few teaspoons of salt to draw out moisture, then arrange on a tray in the sun, or in a food dryer. (Air drying works better than a desiccator for this recipe.) When the radish pieces have shrunk and are dry on the outside, toss with dark mustard oil (cooked oil) which you can find in an Asian grocery store. Add a bit of turmeric, chili powder, and mustard seed that is partially crushed. We throw some seeds into a blender and then add the semi-pulverized seeds. You can also add garlic powder, onion powder and/or Szechuan pepper. Pack tightly into covered jars and place in the sun for a few days running. When the mixture is as sour as you like it, top of spice to taste and add more mustard oil.
