Quick Pickled Radishes
This snappy refrigerator pickle comes together in just a few minutes and needs only a rest of half an hour before it’s ready for crunching. It works equally well with any variety of radish (including Daikon). It’s also good made with thinly sliced carrot or young turnips.
Directions
Wash radishes well. Trim roots and stems and thinly slice on a mandoline, hand-held slicer or on the thinnest blade for your food processor.
Combine vinegar, water, sugar, salt, and ginger in a small saucepan. Bring to a boil. As soon as the brine has reached a boil, add sliced radishes. As soon as the brine returns to a boil, remove pan from heat.
Funnel radishes and brine into a quart jar and let it cool fully. When cool, place jar in the fridge. These pickled radishes can be eaten immediately.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
Wash radishes well. Trim roots and stems and thinly slice on a mandoline, hand-held slicer or on the thinnest blade for your food processor.
Combine vinegar, water, sugar, salt, and ginger in a small saucepan. Bring to a boil. As soon as the brine has reached a boil, add sliced radishes. As soon as the brine returns to a boil, remove pan from heat.
Funnel radishes and brine into a quart jar and let it cool fully. When cool, place jar in the fridge. These pickled radishes can be eaten immediately.
