Pin quick sweet and spicy pickled radishes recipe
Quickly pickle radishes straight from the garden with this sweet and spicy pickled radishes recipe! These little pickled radishes are tasty when eaten on their own, these sweet and spicy pickled radishes are also great topped on avocado toast or on a Mexican fish taco.
This recipe is simple and quick and easy to can using the hot water bath method. Radishes are a quick growing early spring crop that I’m obsessed with planting lately.
I suggest throwing radish seeds in the ground weekly for succession planting and regular pickings to pickle, eat raw or add to your garden salad. More on how to grow radishes I this post.
Quick sweet and spicy pickled radishes is a recipe from my Auntie Marn. Auntie Marn grows a backyard raised bed garden on the west coast of Canada in a small isolated mill town. She shares her amazing garden fresh preserves with her community and is known as Aunt Marn’s Deli.
QUICK PICKLED RADISHES RECIPE
Prepare garden fresh radishes for preserving by picking, washing and removing stems. Slice radishes thinly, for super thin slices try using a mandolin to slice the radishes.
Place the sliced radishes in prepared canning jars preferably with a standard ring size lid. Prepare the pickling brine by mixing the sugar, vinegar, pepper, salt, mustard seeds, bay leaves and red chilli peppers in a large stock pot and bring to a boil.
Then pour the brine over the radishes. Make sure to leave room for head space and following the basic hot water bath canning procedures for best results.
Process the jars for 20-30 minutes in a hot water bath.
HOT WATER BATH CANNING
Hot water bath canning is a method of preserving highly acidic fruits and vegetables. This is the method for making jams, jellies and sauces. Hot water bath canning is perfect for making fruit jams, salsas, and tomatoes sauces if your tomatoes are acidic enough.
HOW TO PRODUCE THE PERFECT PICKLED RADISH
Make sure to use fresh produce for the best result. Radishes are a hard crunchy vegetable so they are easier to pickle and retain their crunch unlike a cucumber.
Always use pickling salt for extra crunchy results. Store prepared pickled radishes at least a few weeks before popping open the jar.
Serve pickled radishes cold and store leftovers in the refrigerator after opening.
Pickled Radishes
Equipment
- Hot Water Bath
- Large stainless steel pot
- Ladle
- Canning jars, lids and supplies
Ingredients
- 1 Cup White Sugar
- 1 Cup White Vinegar
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp. dried mustard seeds
- 3 Bay leaves
- 5 Cups Prepared Radishes Washed, and sliced thinly
- 1 tsp dried pepper flakes
Instructions
- Prepare garden fresh radishes for preserving by picking, washing and removing stems. Slice radishes thinly, for super thin slices try using a mandolin to slice the radishes.
- Place the sliced radishes in prepared canning jars preferably with a standard ring size lid. Prepare the pickling brine by mixing the sugar, vinegar, pepper, salt, mustard seeds, bay leaves and red chilli peppers in a large stock pot and bring to a boil.
- Pour the brine over the radishes, leaving room for head space and following the basic hot water bath canning procedures for best results.
USE A PRESERVING PLANNER
I’ve put together a free canning planner for my readers to help you get organized for the preserving season. Canning season always occurs when the harvest is ready, not when we are!
Go ahead and spend the time now planning out the perfect preserving season. From inventory lists, shopping lists, a seasonal canning guide and tips for putting it all together, I’ve got you covered this year!
When I look back on my first garden and preserving, I’m totally embarrassed about the amount of organic produce I threw out.
This planner help you create a plan to save time and especially money!
DOWNLOAD THE PLANNER BELOW
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