Wednesday, May 11, 2011

Radish Pickles

via Tasty Kitchen

We got radishes in our Farm box this week and I was trying to think of a creative way to use them. We're not big radish eaters in our house, but we do like pickles! Add in the fact that I don't want to waste any of the fresh, local produce we get in our box each week, I have been wanting to try canning something. This recipe seemed like the perfect excuse to try!

Prep Time 5 minutes
Cook Time 20 minutes
Difficulty Easy
Servings 4


2 bunches Radishes
1 large Yellow Onion
1 cup Rice Vinegar
1 cup Water
1 pinch Salt
½ cups Sugar

  1. Wash radishes really, really well. Slice radishes and onion as thinly as possible. You can use a mandolin, but a good sharp knife works well (plus I don't have a mandolin). Pack sliced radishes and onion in jars as tightly as possible.

  2. Place water, rice vinegar, and sugar in a sauce pan and let rest until sugar and salt dissolve. Once everything is dissolved, bring to a simmer. (I have to admit, the sugar in mine didn't dissolve until I simmered.) Simmer for about 15 minutes. Turn off heat and allow to cool. Pour cooled mixture over the radishes, leaving about 1/2 inch of head space. Use a knife or skewer to remove air bubbles.

  3. Process in a hot water bath for 20 minutes, remove from water and as the jars cool you should hear the tops "pop." If they pop, pickles are good (unopened) for one year. If they don't pop, eat within one month.

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