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Recipe: Sweet Pickled Radish

This delicious recipe is easy to make, and these pickled radishes are great to have on hand for snacking and salads! 

Original recipe and directions from Ball can be found here.
You will 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. 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) 

  • Preserving jars with lids and bands (We recommend a 16oz Wide Mouth Jar or 2-8oz Quilted Crystal Jars)

  1. Place radishes in a hot 1-pint 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. Center 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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