Indian Pickled Radishes

4 tsp. black mustard seeds
4 oz. mustard oil
1 lb. small red or pink radishes, washed and cut into 1/4-inch rounds
2 tsp. salt
1/2 tsp. turmeric
1 tsp. cayenne pepper

• Grind the mustard seeds coarsely in a spice grinder or with a mortar and pestle.
• In a small saucepan, heat the oil until extremely hot and then let cool to room temperature—this will sweeten the flavor of the oil.
• Mix all the ingredients together in a bowl and then transfer into glass jar. Cover the jar and place in the sun, shaking 2 to 4 times daily for 4 to 8 days. The radishes are done when sour.
• Store in the refrigerator or a cool area.