Learn how to make pickled radishes with the help of Ball and Blain’s Farm & Fleet.
Summer is the perfect time to pick fruits and vegetables straight from your garden, and start canning and pickling. Radishes are no exception. Pickled radishes are great for garnishing salads, putting on sandwiches, or you can just eat them right out of the jar. With the help of Blain’s Farm & Fleet and Ball canning experts, you can easily pickle your own radishes.
This recipe from Ball makes sweet, crunchy pickled radishes – right in your fridge! You only need a few ingredients, and they can last up to four months in the refrigerator.
What You’ll Need:
- 1 bunch radishes (about a 1/2 pound), stem and root ends removed and cut into 1/8 inch slices
- 1/2 cup white or apple cider vinegar (5% acidity)
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp. Ball Canning & Pickling Salt
- 1 tsp. mustard seeds
- 1/2 tsp. ground black pepper
- 1 bay leaf
- 1/2 tsp. dried crushed red pepper (optional)
- Ball glass mason jars with lids and bands
Directions:
- Place the radishes in a hot 1-pint jar. Bring the vinegar, sugar, water, Ball canning & pickling salt, mustard seeds, ground black pepper, and bay leaf to a boil in a small stainless steel or enameled saucepan. If you want a little heat, you can also add the dried crushed red pepper.
- Ladle the hot pickling liquid over the radishes. Wipe the jar rims and center the lid on the jar. Apply the lid band and adjust until it’s fingertip tight. Let the jars cool on a wire cooling rack for about an hour. Chill the pickled radishes at least six hours before serving. Store in the fridge for up to four months.
Preserving your own vegetables is a great way to know exactly where your food comes from and what goes into it. At Blain’s Farm & Fleet, we understand. That’s why we carry all the Ball canning products you need to preserve your favorite fruits and vegetables, straight from your garden. For more recipes and canning tips, visit our Canning blog.
