When there's plenty of fresh vegetables about - way more than you can handle, it's time to accustom yourself with an age-old technique. Pickling.
It's not as common these days as it used to be, but it is starting to make a comeback.
Thankfully, pickling is a straightforward process.
The biggest decision to make is whether you want to pickle your produce whole or sliced.
Proceeding with it whole will not always be possible, but when it comes to radishes either way works out fine.
Slow Food Hunter Valley's Miriam Farrington went through the steps for The Mercury, emphasising that it is a "very simple process".
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There's a few ingredients you'll need before you begin - the vegetable you intend to pickle, a sterilised jar, water and vinegar. Adding herbs is optional.
Ms Farrington's said the herbs add extra flavour.
"If you like you can add some herbs, I like to add some thyme and fennel seeds," she said.
"You can put in anything you like, or you don't have to add anything in it at all."
The vegetable, in this cases, radishes, are placed in the jar and the herbs are added.
Then it's time to make the pickling liquid.
"It's equal quantities of sugar and vinegar, so I'm going to put a cup of white sugar and a cup of vinegar," she said.
"If you want a larger amount, just double it.
"We put it on a burner and cook it for 2 to 3 minutes just until it is brought together beautifully.
"Then you must let it cool and pour it over the vegetables.
"Leave it to mature in the fridge or on the bench and then it's ready to eat."