Before I go into these Pickled Radishes, I am lucky to have amazingly creative people in my life. I asked my friend Tim at TG Profit Designs to create a logo for Baking in Bucks based off of a picture of my cat Bonnie in a mixing bowl reaching for a whisk. He created the logo that can be seen as the profile picture on the Baking in Bucks Facebook, Instagram, and Patreon. I’m happy to announce that it is now available on T-shirts, Coffee Mugs, and tote bags. You can order them here.
New items will be added to the store in time. But for now, pick up a t-shirt and support Baking In Bucks! I am currently testing aprons to see what I love. Aprons are currently available for Patreon, pictures coming soon.
Finally, I’m switching to posting on Tuesday and Thursday. As we come into the canning season, I want to be able to experiment and give you recipes that are exciting and that I really enjoy making.
On To Radishes
How exciting are Radishes? They are as exciting as sliced bread. When I say they’re not exciting, I can’t think of too many people that actually like eating Radishes. They’re that spicy root vegetable that people either ignore on salads or carve into roses that are too pretty to eat. The goal of pickling them will round out the flavors, give a little more sweetness to the spice, and save some fridge space until I have a chance to eat them.
I decided to use 8 oz jars instead of 16oz because it comes down to what I will use. I’d like to say that I’m a pickle master and will use every pickle in the jar quickly and a 16 oz jar won’t sit in my fridge for months. But that’s not true. This recipe makes 2 half-pint jars or 1-pint jar of Pickled Radishes.
I invested in a cheap Mandoline Slicer to get the pretty round slices and to see if I liked it. I didn’t like how the guard worked in this one. So after I cut my thumb, I used my thick oven glove to have a little more control over the vegetable. You need to be super careful using a slicer. It is very easy to slice your knuckles. You do not need to use this, you can use a knife.
I used Ball Pickle Crisp Granules in this recipe because I’m not sure when I’m going to bust into these pickles. I like a super crisp pickle and don’t want to the radishes to get flappy.
You can add herbs to this pickle brine. Add things that you enjoy, a little goes a long way. I prefer to use fresh, but dried herbs will work fine.
If you are new to canning, please refer to my Introduction to Canning.
- Hot Water Bath & Canning Supplies
- 1 bunch radishes
- 1 cup water
- 1 cup white vinegar
- 1 teaspoons salt
- 2 teaspoons honey
- 1/2 teaspoon crushed peppercorns
- 1 to 2 cloves garlic sliced
- 1/2 teaspoon Ball Pickle Crisp Granules Scant
- Prepare a hot water bath with 2 8 oz jars or 1 16 oz jar.
- Slice the radishes and garlic into rounds.
- In a non-reactive saucepan, bring the water, vinegar, salt, honey and Ball Pickle Crisp Granules to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns and simmer.
- Pack the radishes and garlic in hot jars and pour the hot liquid over them.
- Boil in a hot water bath for 10 minutes.
- Let cool to room temperature, then refrigerate.
For more recipes, make sure to check out my recipe index.
If you like the recipes that I’m making, please make sure to support Baking In Bucks on Patreon.
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