PICKLED RADISHES

Eddie Jordan

By
@EDWARDCARL

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1If using long radishes peel them trim off roots and stems, dice
2In 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.
3Pack the radishes into clean pint size jars and pour the hot liquid over the radishes then add the garlic and chili as well.
4Cover 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