Heartened by the success of our first canning date, Lila and I dove right into our second canning adventure this week- pickle radishes! Not only are these little guys pretty, they’re sweet and spicy and a little reminiscent of kimchee. It was fun putting them in jars one night and waking up the next morning to see they’d turned the vinegar mixture completely pink!
4 Cup of white vinegar
4 Cup of water
4 Teaspoon salt
- Mix the vinegar, water, sugar, pepper, garlic, bay, dill, and salt and stir until sugar is complete dissolved in a large glass container where you will store the radishes (we stored them in the pint jars we were canning them in, leaving 1/2 inch head space).
- Add to the vinegar mixture. Store for 4 days until the red from the outside of the radishes has completely bled out and dyed everything a beautiful pink.
- Wipe jar then adjust two piece caps.
- Process jars in boiling water canner for 20 minutes.