1 capplecider vinegar
3 clovegarlic thinly sliced
1 Tbspkosher salt
2 tspsugar or honey
4 to 5 ptradishes chopped into small pieces
1 tspred pepper flakes or chili pepper split
1/2 tspmustard seed
How to Make PICKLED RADISHES
- If using long radishes peel them trim off roots and stems, dice
- 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.
- Pack the radishes into clean pint size jars and pour the hot liquid over the radishes then add the garlic and chili as well.
- 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.