Sweet Pickled Radish Refrigerator Pickles
This easy sweet radish refrigerator pickle recipe comes from the Ball Canning Back to Basics Book on page 184.
Servings: 1 Pint Jar
Equipment
Ingredients
- 1/2 lb Radishes
- 1/2 cup White Vinegar (5% acidity) or Apple Cider Vinegar
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp Pickling Salt
- 1 tsp mustard seeds
- 1/2 tsp Freshly Ground Black Pepper
- 1 Bay Leaf
- 1/2 tsp crushed red pepper Optional
Instructions
- Clean the jar and lid with warm soapy water. Ensure the jar does not have any chips or bubbles in the glass.
- Warm jar in a pot of hot water.
- Rinse radishes under cool water.
- Using a knife and cutting board remove the stem and root ends of the radishes.
- Using a mandoline cut the radishes into 1/8 inch slices. Rinse the slices under cool water and drain.
- Bring the vinegar, sugar, water, pickling salt, mustard seeds, black pepper, bay leaf, and crushed red pepper (if using) to a boil in a small stainless steel pot. Stirring until the sugar and salt have dissolved.
- Place the radish slices in the hot jar.
- Ladle the hot pickling liquid over the radishes, leaving 1/2-inch headspace.
- Using a de-bubbler remove air bubbles.
- Add more pickling liquid as needed to maintain 1/2-inch headspace.
- Wipe the jar rim. Center the lid on the jar. Apply the ring, and adjust to fingertip-tight.
- Cool on a wire rack for about 1 hour.
- Place in refrigerator and chill for at least 6 hours before serving.
- Store in the refrigerator for up to 3 months.
Notes
This easy sweet radish refrigerator pickle recipe comes from the Ball Canning Back to Basics Book on page 184.