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pickled radishes

(1 RATING)
62 Pinches 1 Photo
EDWARDCARL avatar
Bristow, OK
Updated on Apr 30, 2013

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

prep time 20 Min
cook time
method Canning/Preserving
yield

Ingredients

  • 1 cup applecider vinegar
  • 1 cup water
  • 3 cloves garlic thinly sliced
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar or honey
  • 4 to 5 pints radishes chopped into small pieces
  • 1 teaspoon red pepper flakes or chili pepper split
  • 1/2 teaspoon mustard seed

How To Make pickled radishes

  • Step 1
    If using long radishes peel them trim off roots and stems, dice
  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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