Quick Pickled Radishes
Pickled Radishes are super easy! No breaking out the canning pot in the heat of the summer! These are quick pickled, or cold packed and are the perfect condiment!
Servings 4 half pints
Calories 322kcal
Cost $4
Ingredients
- 2 bunches radishes about 16, depending on size
For Brine
- 1 1/2 cup White vinegar can use cider vinegar, or any vinegar that is 5% acetic acid
- 1 1/2 cup Sugar raw sugar, or honey may be substituted
- 1/2 cup water
- 1 1/2 tsp mustard seed
- 1 tsp celery seed
- 1 tsp dill seed
- 1 tsp whole black pepper
- 1 1/2 tsp kosher salt or canning salt
- 2 bay leaves 1/2 leaf for each half pint jar
- 1/2- 1 dried chili pepper per jar
Instructions
- Heat all ingredients for brine in a small saucepan, until boiling.
- Carefully slice radishes, if you have a mandolin, be extra careful because radishes are so small. (Can cut them any shape you like.)
- Sterilize jars. Cover lids with boiling water, let stand until ready to use.
- Fill jars with radishes.
- Pour brine into each jar. Ensure that spices go into each jar.
- Top with the 1/2 bay leaf and 1 chili pepper.
- Wipe rims. Apply lids and then bands and tighten, fingertip tight.
- Allow to cool on counter until room temperature. Refrigerate.
Notes
Notes: Best flavor achieved if they are allowed to age for a couple days, or so.
Pickled Radishes will last about 4-6 months in the refrigerator. They will lose some of their crunch with time. Consumed open jars within a couple weeks.
Can be canned in a water bath, Follow these instructions.
NOTE: Calorie count is not accurate, as it takes into account all of the pickling brine, which is NOT consumed and it takes into account entire half pint serving!
Nutrition
Calories: 322kcal | Carbohydrates: 77g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 887mg | Potassium: 73mg | Fiber: 1g | Sugar: 75g | Vitamin A: 50IU | Vitamin C: 3.7mg | Calcium: 34mg | Iron: 0.6mg