Make Radish Pickles

19 Apr

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!

radishes, just jarred

pink radishes!

Radish Pickles (makes 6 pint jars)
The recipe was a little vague, so I’ve modified it based on what we did.  

2.5 lbs radishes, washed and cut into coins
4 Cup of white vinegar
4 Cup of water
2 Cup of sugar ( If you want sweeter you can make it 1 cup sugar)
4 Teaspoon salt
2 Hot peppers of choice, cut into 6 pieces
6 Cloves chopped or dried garlic
4 Bay leaf
6 Tablespoons dill (or herb of choice)
  •  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.
For more recipes like this one, check out the Domesticity page.
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3 Responses to “Make Radish Pickles”

  1. Anonymous May 16, 2012 at 7:46 pm #

    How did they turn out?

  2. mackeyda May 17, 2012 at 11:33 am #

    Really good! I wouldn’t necessarily eat a bunch of them on their own, but they are great to add to sandwiches or to dice up and use like a relish.

  3. Anonymous July 15, 2012 at 2:06 pm #

    We’re did you store them?

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