PICKLED RADISHES

Eddie Jordan

By
@EDWARDCARL

I always have a abundance of radishes late spring and early summer. The radishes are great pickled.


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Comments:

Prep:

20 Min

Method:

Canning/Preserving

Ingredients

1 c
applecider vinegar
1 c
water
3 clove
garlic thinly sliced
1 Tbsp
kosher salt
2 tsp
sugar or honey
4 to 5 pt
radishes chopped into small pieces
1 tsp
red pepper flakes or chili pepper split
1/2 tsp
mustard seed

Directions Step-By-Step

1
If using long radishes peel them trim off roots and stems, dice
2
In a stainless stock pot bring the water, vinegar, red pepper flakes, mustard seed, sugar or honey to a boil until the sugar and salt are dissolved. Remove from heat and add garlic and chili if using.
3
Pack the radishes into clean pint size jars and pour the hot liquid over the radishes then add the garlic and chili as well.
4
Cover and cool to room temperature then refrigerate Radishes will be ready to eat after 24 days. During the storage, the liquid will turn a rosy pink color and flavors will get stronger.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy