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Sweet Pickled Radish

Print Makes about 1 (490 mL) jar

Fresh ruby red radishes, with their certain crunch and sharp flavour, make for delicious and easy refrigerator quick pickles.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).

Level of Ease:

Easy

Preserving Method:

Enjoy Now

You Will Need:

  • 1 bunch radishes (about a 1/2 pound), stem and root ends removed and cut into 1/8 inch slices (250 g)
  • 1/2 cup white or apple cider vinegar (5% acidity) (125 mL)
  • 1/2 cup sugar (125 g)
  • 1/4 cup water (60 mL)
  • 1 tsp. Ball® Salt for Pickling and Preserving
  • 1 tsp. mustard seeds
  • 1/2 tsp. ground black pepper
  • 1 bay leaf
  • 1/2 tsp. dried crushed red pepper (optional) 

Directions:

1. Place radishes in a hot 1-pint (490 mL) jar. Bring vinegar, next 6 ingredients, and, if desired, crushed red pepper to a boil in a small stainless steel or enameled saucepan. 

2. Ladle hot pickling liquid over radishes. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months. 

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