Here is an easy way to prepare seasonal radishes from the local market or from your own garden. Tart, sweet and salty with great crunch, these quick-pickled radishes are easy to make. The pickling process needs a minimum of 8 hours, but prep is quick and they make a great addition to sandwiches or salads!
Makes 3 250 ml jars;
15 servings
Ingredients
- 350 g (approximately 3 cups) radishes,
- well washed, stem and leaves removed
- 1 Tbsp. peppercorns
- 2 cups white pickling vinegar
- ½ cup filtered water
- 1/3 cup organic cane sugar
- 1 tsp. pickling salt
Optional
- 2 garlic cloves, peeled
- 2 tsp. mustard seed
Directions
Prepare the jars and radishes
- Using hot soapy water, carefully clean 3 – 250 ml mason jars with lids and rings. Place the jars, lids and rings into a large pot and carefully pour boiling water over them to cover. Allow to sit for 5 minutes, then using tongs and heatproof gloves, carefully remove the jars, lids and rings from the water. Allow them to dry completely. Make sure all other equipment is thoroughly washed.
- Divide the peppercorns and any optional seasonings evenly into each sterilized jar. Set aside.
- Slide the radishes into 1/8” thick rounds and tightly pack them into the jars. They should be packed tight enough that they won’t float once brine is added.
Prepare the brine
- In a medium pot bring the vinegar, water, sugar and salt to a boil and stir until the sugar and salt are dissolved. Using a canning funnel, carefully pour the brine into each jar until just covering the radishes leaving ½” of headspace. The radishes should all be immersed in brine.
Cool and store in fridge
- Put on lids and let jars cool to room temperature.
- Place them into the fridge for a minimum of 8 hours before consuming, preferably overnight.
Nutrition facts per serving
Calories 20; protein 3 g; fat 0 g; carbs 5 g.
Photography By: Heidi Richter
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