I always have a abundance of radishes late spring and early summer. The radishes are great pickled.
prep time20 Min
garlic thinly sliced
sugar or honey
4 to 5 pt
radishes chopped into small pieces
red pepper flakes or chili pepper split
How To Make
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.
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