PICKLED RADISHES

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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

1 cup(s) applecider vinegar
1 cup(s) water
3 clove(s) garlic thinly sliced
1 tablespoon(s) kosher salt
2 teaspoon(s) sugar or honey
4 to 5 pint(s) radishes chopped into small pieces
1 teaspoon(s) red pepper flakes or chili pepper split
1/2 teaspoon(s) mustard seed

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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