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  • Pickled Radishes

    2 votes
    Pickled Radishes
    Prep: 5 min Cook: 1 min Servings: 2
    by Carol Egbert
    1 recipe
    >
    Pickled Radishes I put one pound of radishes, minus the tops and tails and cut into quarter inch slices, into a large bowl and tossed them with one tablespoon of kosher salt. I added enough ice water to cover and then set the radishes aside. Two hours later, the radishes had softened slightly and after I had rinsed and dried them, I packed them into a one-pint jar. I simmered one cup of cider vinegar, three-quarters of a cup of sugar, half a teaspoon of whole black pepper, one teaspoon of celery seeds and one teaspoon of mixed pickling spices for three minutes. I poured the hot pickling liquid over the radishes, put the lid on the jar and, when it had cooled to room temperature, I put it into the fridge for six hours before serving.

    Ingredients

    • 1 pound radishes
    • 1 T kosher salt
    • 1C cider vinegar
    • 3/4 sugar
    • 1/2 t black pepper
    • 1 t celery seeds
    • 1 t mixed pickling spices

    Directions

    1. Tip and tail radishes and cut into quarter inch slices
    2. Toss with kosher salt in large bowl
    3. Add enough ice water to cover radishes and let soak for two hours
    4. Rinse and dry radishes and pack into a one-point jar
    5. Combine vinegar, sugar, pepper, celery seeds and mix pickling spices and heat until simmering.
    6. Pour hot pickling liquid over radishes, put lid on the jar, and when it has cooled to room temperature refrigerate for at least six hours before serving.

    Comments

    • Kimforni
      YUM! I have never had pickled radishes, sounds good!

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