How to Make Delicious Pickled Radishes - A Step-by-Step Guide
Pickled radishes are a delightful addition to any meal, adding a tangy and crisp flavor that complements a wide range of dishes. This recipe will yield approximately 6 half-pint jars of mouthwatering pickled radishes. Follow these easy steps to create your own batch Using and enjoy them for months to come!
Ingredients:
2 pounds radishes, tops and roots removed and thinly sliced
1 ½ cups water
2 teaspoons canning salt
1 ¼ cups white vinegar
¾ cup sugar
¼ cup apple cider vinegar
2 teaspoons mixed peppercorns
1 teaspoon dried red pepper flakes
Instructions:
In a medium saucepan, combine the water, canning salt, vinegar, sugar, mixed peppercorns, and dried red pepper flakes. Stir the mixture and bring it to a boil over medium-high heat. Make sure the sugar and salt dissolve completely.
While the vinegar mixture is heating, prepare your radishes. Wash them thoroughly and remove the tops and roots. Slice the radishes to a thickness of about 1/8 inch.
Prepare your half-pint jars for canning by washing them in hot, soapy water. Sterilize the jars by placing them in a large pot of boiling water for about 10 minutes.
Once your jars are sterilized, carefully pack the sliced radishes into each jar, leaving a ½ inch headspace at the top.
Now, ladle the hot vinegar mixture over the radishes in each jar, ensuring that the ½ inch headspace is maintained. Equally distribute the peppercorns, mustard seeds, and red pepper flakes among the jars for a balanced flavor profile.
Take a wet washcloth dipped in vinegar and use it to wipe the rim of each jar to ensure a clean seal.
Place the lids and rings on the jars and hand-tighten them securely.
Prepare a boiling water bath by filling a large pot with enough water to submerge the jars. As you begin heating the water, carefully place the jars into the pot, making sure they are fully covered with water.
Wait until the water comes to a full rolling boil before starting the timer for processing. Process the half-pint jars in the boiling water bath for 10 minutes to seal and preserve the pickled radishes. (Adjust time for your altitude)
Once the processing time is up, carefully remove the jars from the water bath and place them on a clean, dry towel to cool.
As the jars cool, you may hear a satisfying "pop" sound, indicating that the lids have sealed correctly.
Store the cooled pickled radishes in a cool, dark place for about 2 to 3 weeks before opening them to allow the flavors to meld and intensify.
Now that you've successfully made your pickled radishes, get creative with how you use them! They make an excellent topping for salads, tacos, sandwiches, or simply enjoyed as a tasty snack. Enjoy your homemade pickled radishes, and feel free to share them with family and friends for a zesty culinary experience! Happy pickling!
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