Turn radishes into crisp quick refrigerator pickles with this step-by-step recipe! Cut food waste and enjoy these sweet pickled radishes up to 4 months!
1bunchradishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices)
½cupwhite or apple cider vinegar (5% acidity)
½cupsugar
¼cupwater
1teaspoonBall® Salt for Pickling and Preserving
1teaspoonmustard seeds
½teaspoonground black pepper
1bay leaf
½teaspoondried crushed red pepper (optional)
Instructions
Place radishes in a hot 1-pint jar.
Bring vinegar, next 6 ingredients, and, if desired, crushed red pepper to a boil in a small stainless steel or enameled saucepan.
Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
Notes
Preserving Method: Non-Preserving Makes about 1-pint jar Original recipe: Sweet Pickled RadishesRecipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).