It can be hard to use a large quantity of radishes before they go bad so try pickling them! You can add any herbs and spices that you want to this simple recipe. The flavor of the radishes completely changes when you pickle them. They are much less spicy. You’ve got to try them on tacos!
- 1 bunch radishes
- 1/2 cup apple cider vinegar
- 1 tablespoon Sugar
- 1 1/2 teaspoon salt
- 1 cup water
- Wash and sterilize your jars and lids
- Slice the radishes thin
- Pack the sliced radishes into the jars, leaving the top 1/2 inch empty
- Mix additional ingredients in a pot and bring to a boil
- Pour the liquid into the jars to just cover the radishes, leave the top 1/2 inch empty
- Place the lids and screw on the rings
- Submerge in boiling water for 15 minutes
- Remove and let cool completely, check that the lids are sealed
You’ll know the lids are sealed if the middle is suctioned down and doesn’t pop up. If it does pop up, remove the lid and check if there is a chip in the glass or damage to the lid. Wipe around the rim and bottom of the lid with a wet paper towel and re-submerge in boiling water for another 15 minutes to re-seal.
The recipe below is a quick version where you don’t boil the jar, but you have to refrigerate and use them immediately. It does have a handy tool to multiply the amount of ingredients by the number of pint jars.
Links to More Information
Quick Pickled Radish Recipe https://www.rachelcooks.com/pickled-radish-recipe/
Canning 101 https://www.farmersalmanac.com/how-to-can-canning
