Radishes are one of the easiest vegetables to grow, especially for a new gardener. Over the course of a week or so, I've been harvesting enough radishes to make a batch of pickles (some for canning, some for the fridge). Radishes normally have a spicy bite to them when raw, but when heat is added from the hot brine, it takes a lot of the spiciness away. You can use them on salads, on tacos, or just as a snack. The recipe I'm using is one that was published in Backwoods Home Magazine by Kristina Seleshanko, but I'm adding less sugar than her original recipe. This makes 3 jars. I am using a water bath canner for processing.
I used way more than this, but look how pretty!
Quick pickled radishes are great in a salad (and yes, that is my own grown lettuce!)
Ingredients:
1 1/2 lb thinly sliced radishes
2 cups apple cider vinegar
3/4 cup water
2 tsp whole peppercorns
3 tsp whole mustard seeds
2 bay leaves
3 T sugar
3 tsp pickling salt or kosher salt (do not use iodized salt)
Instructions (Refrigerator Method)
1) Clean/wash jars, placed the sliced radishes inside each jar leaving 1/2 inch space
2) Boil the brine ingredients and pour into each jar leaving 1/2" headspace.
3) Allow to cool to room temperature then add the lid/rim.
4) Place in the fridge and let marinate at least 3 days-1 week. Consume within 3-4 weeks.
Instructions (Canning Method)
1) Wash jars with hot, soapy water and set aside (can put in the hot water canner as the jars should be hot before processing). Sanitize lids/rims by boiling in water for several minutes, can leave in the water until ready to use.
2) Heat the water bath canner with enough water to cover the jars by 1 inch.
3) Fill each jar with radish slices and pour in the hot brine leaving 1/2" headspace.
4) Carefully wipe the jar edge/rim with a damp paper towel. Add the lid and rim, turn until finger tight.
5) Boil pints for 10 minutes, quarts for 15 minutes. Remove to a dry towel and wait for jars to seal (do not disturb 24 hours). If a jar has sealed, it should not give when you press down on the lid. Jars are good for 1-1.5 years.
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