PICKLED RADISHES

★★★★★ 1 Review
EDWARDCARL avatar
By Eddie Jordan
from Bristow, OK

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

prep time 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
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How To Make

  • 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.
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