Pickled Radishes

These Pickled Radishes are quick and easy to make. They are not meant to be stored long-term. You make them and refrigerate them to use within a few weeks.

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Ingredients Needed For Pickled Radishes:

• 1 pound radishes, stems and roots removed
• 1 cup white or apple cider vinegar
• 1 cup water
• 2 tsp sea salt
• 1 cup sugar
• OPTIONAL:
• 1/4 tsp black pepper or crushed red pepper flakes, optional
• 1/4 tsp mustard seeds, optional
• How To Store:
• 3-12 ounce Ball (or similar) canning jars with lids and rings, or any jar with a lid-you will be refrigerating and eating these, not storing them on your shelf.

How To Make Pickled Radishes:

1. Cut off the stems and the roots of the radishes and wash them well. Remove any and all dirt. 
2. Slice the radishes into thin, round slices-1/8 inch. Set aside. 
3. Place vinegar, water, salt and sugar into a small sauce pan and bring to a boil, stirring to dissolve the sugar. 
4. While the mixture boils, fill the three jars with water-1/2 full. Place them into the microwave and heat for 3 minutes to get the jars hot. 
5. Remove the jars, carefully, from the microwave and discard the water. 
6. Fill the jars with the sliced radishes-up to the bottom of the rim of the jar where the ring covers-leave headspace.
7. Fill jars with the hot liquid to cover the radishes.
8. Wipe off the rim of the jar with a wet cloth to remove any sugary liquid. Place the lid on and the ring-hand tighten.
9. Let the jars of pickled radishes cool for an hour on the kitchen counter. Then, refrigerate for 24 hours. 
10. Use as desired for up to 3 weeks.

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Pickled Radishes

A fun and tasty way to use garden radishes (or store purchased).

Course Appetizer, Sides

Cuisine Asian

Keyword Pickling recipes, Ways to use garden vegetables

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 3 jars

Author Sweeter With Sugar

Ingredients

• 1 pound radishes stem and root removed
• 1 cup white or apple cider vinegar
• 1 cup water
• 2 tsp sea salt
• 1 cup sugar
• 1/4 tsp black pepper or crushed red pepper flakes optional
• 1/4 tsp mustard seeds optional
• 3 12 ounce Ball (or similar) canning jars with lids and rings

Instructions

1. Cut off the stems and the roots of the radishes and wash them well. Remove any and all dirt.

2. Slice the radishes into thin, round slices-1/8 inch. Set aside.

3. Place vinegar, water, salt and sugar into a small sauce pan and bring to a boil, stirring to dissolve the sugar.

4. While the mixture boils, fill the three jars with water-1/2 full. Place them into the microwave and heat for 3 minutes to get the jars hot.

5. Remove the jars, carefully, from the microwave and discard the water.

6. Fill the jars with the sliced radishes-up to the bottom of the rim of the jar where the ring covers-leave headspace.

7. Fill jars with the hot liquid to cover the radishes.

8. Wipe off the rim of the jar with a wet cloth to remove any sugary liquid. Place the lid on and the ring-hand tighten.

9. Let the jars of pickled radishes cool for an hour on the kitchen counter. Then, refrigerate for 24 hours.

10. Use as desired for up to 3 weeks.

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