This recipe is from this book:
Canning for a new generationWorldCat•LibraryThing•Google Books•BookFinder
I have used quite a few recipes in there and would certainly recommend it!
While attending a work party at Eagle Creek Farms, my husband picked a bunch of radishes. We could have eaten them all, but I had Korean flashbacks and thought we should turn them into pickles…
The results are “intense” and if you don’t like vinegar, you will not like these! But, I would still make them again.
- 2 Lbs Red radishes tops and roots removed, dirt scrubbed off
- 1/4 Cup Salt Use pickling or another salt with no additives
- 1/4 Tsp Salt
- 1 1/2 Cups Vinegar 5%
- 1 Tbsp sugar
- 1 Tsp Black peppercorns
- 1 Tsp Fennel seeds
- 1 Tsp Mustard Seeds
Servings: 1/2 Pint jars
- Prepare for water bath canning. Use small (half pint) jars.
- Cut the radishes into 1/8 inch think rounds. (Easier said than done...)
- In a bowl or other container, soak the radishes with 1/4 cup salt and 2 1/2 cups water. Stir to dissolve the salt. Cover and refridgerate for 8 hours.
- Once the radishes have soaked, drain in a colander and rinse.
- In a wide 6 or 8 quart preserving pan, combine the venegar, 1 1/2 cups water, sugar, 1/4 tsp salt and the spices. Bring to a boil, stirring to dissolve the salt and sugar.
- Add the radishes and return to a boil. Remove from heat.
- Fill the hot jars with the vinegar/radish mixture. Remember to grab some of the spices for each jar as they sit on the bottom. Leave 1/2 inch headspace.
- Process for 15 minutes.
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