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Pickled Radishes

Savor the season longer with these pickled radishes
Active Time15 minutes
Course: Salad
Cuisine: American
Keyword: Canning, Pickled Radishes, Pickles, Radishes
Yield: 2 8 oz Jars

Equipment

  • Hot Water Bath & Canning Supplies
  • Slicer

Materials

  • 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

Instructions

  • 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.