Pickling at Home Everything you need to know to get started pickling at home

Pickled Radishes Recipe

I love fresh radishes in spring when they have a mild peppery flavor and a lot of sweetness. As it gets warmed out they start to take on a much more pronounced spice and they aren't as good to snack on. One way to help use up these more peppery radishes is with our pickled radish recipe.

When you pickle the radishes they lose some of the spice and the vinegar helps add a nice brightness. These are great on salads, steaks, or even to just snack on plain.

Pickled Radishes Recipe

Pickled radishes

Pickled Radishes Ingredients

2 cups water
2 cups cider vinegar
1 cup sugar
1 teaspoon kosher salt
2 teaspoons mustard seeds
1 teaspoon coriander
1 teaspoon celery seed
4 medium radishes, sliced 1/4" thick

Pickled Radishes Instructions

Clean your jars well.

Combine all the ingredients except for the radishes in a pot and bring to a boil.

Fill jars with the radishes and onions then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the radishes are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars.

Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.

Wipe the tops of the jars and apply the lids and rings.

Once the jars are cool place them in the refrigerator, they will last for up to 6 weeks.

The pickled radishes are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.

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