Easy Pickled Radishes
These sweet pickled radishes will disappear quickly, even if you think there are no radish lovers in your house. We use them to garnish hamburgers, sandwiches and salads, and we also eat them straight out of the jar.
Ingredients
- 1 lb fresh radishes
- 1 cup white distilled or apple cider vinegar We use Braggs apple cider vinegar
- 1 cup organic cane sugar
- 1/2 cup water
- 2 tsp picking salt
- 2 tsp mustard seed
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper add more to make them spicy-sweet
- 2 bay leaves
- 2 pint jars you could also use 1 quart jar
Instructions
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Place radishes in a hot 1-pint jar. Bring the rest of the ingredients to a boil in a small stainless steel or enameled saucepan.
2. Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply the band, and adjust to fingertip-tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. This is not a recipe that will preserve the radishes indefinitely on the shelf. We do this version because it is simple and quick and the radishes will last in refrigerator up to 4 months, but ours never last that long!
