Sweet Pickled Radishes
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!
Servings 8 1/4 cup servings (drained)
- 1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices)
- ½ cup white or apple cider vinegar (5% acidity)
- ½ cup sugar
- ¼ cup water
- 1 tsp Ball® Salt for Pickling and Preserving
- 1 tsp mustard seeds
- ½ tsp ground black pepper
- 1 bay leaf
- ½ tsp dried crushed red pepper (optional)
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.
Preserving Method: Non-Preserving
Makes about 1-pint jar
Original recipe: Sweet Pickled Radishes
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg