Pickled Radishes
Aunt Marn’s Sweet and Spicy Pickled Radishes are delicious on thier own or as an accompanment on avacado toast or paired with fresh fish tacos! A super quick and easy beginners pickling recipe for the family gardener.
Prep Time 30 mins
Processing Time 25 mins
Course Side Dish
Cuisine Mexican
- 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
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.
Keyword Hot Water Bath, Pickle, Pickled Radishes, Radishes