Radish Pickles

Name: Radish Pickles
Yield: Makes about 2 pint jars
Ingredients: 1 teaspoon mustard seeds; 1 teaspoon fennel seeds; 1 teaspoon black peppercorns; 1 tablespoon sugar; 1½ cups distilled white vinegar (5% acidity); 2 pounds red radishes, tops and roots removed, scrubbed; ¼ cup plus ¼ teaspoon pure kosher salt

Preparation info

Makes about
2
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Try these on a thick slice of dark bread with soft butter.

Ingredients

2 pounds red radishes, tops and roots removed, scrubbed
¼ cup plus ¼ teaspoon pure k

Preserve
Gluten-free
Vegan
Spring
Easter

Method

Cut the radishes into ⅛-inch-thick rounds. In a medium bowl or sealable container, combine the ¼ cup salt with 2½ cups water and stir to dissolve the salt. Add the radishes. Cover and refrigerate for 8 hours or overnight. Drain in a colander and rinse.

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (