PICKLED RADISHES
I always have a abundance of radishes late spring and early summer. The radishes are great pickled.
Provided by Eddie Jordan @EDWARDCARL
Categories Vegetables
Number Of Ingredients 8
Steps:
- 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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