CANNING AND COOKING AT HOME
  • About Diane
  • Diane's Blog
  • Work with Me
  • Pickle Collection
  • Cooking Recipes
    • Breads
    • Breakfast
    • Instant Pot Recipes
    • Main Dishes
    • Soups
    • Sweets
    • Drinks
    • Sauces/Apps/Sides
  • Canning Recipes
    • Canning 101
    • Meats/Other
    • Pressure Canned Soups
    • My Pickle Creations
    • Tomatoes
  • Recipe Collections
    • The Apple Cart
    • Asian Inspired Recipes
    • Bundts to Bake
    • Cherry Recipes (preserving)
    • Cookie Time!
    • Easter Menu Ideas
    • Freezer to SlowCooker
    • Irish Fare
    • Jelly & Jam Recipes
    • Mexican Inspired Recipes
    • Pickle Recipes
    • Soups
    • Summer Grillin' Guide
  • About Diane
  • Diane's Blog
  • Work with Me
  • Pickle Collection
  • Cooking Recipes
    • Breads
    • Breakfast
    • Instant Pot Recipes
    • Main Dishes
    • Soups
    • Sweets
    • Drinks
    • Sauces/Apps/Sides
  • Canning Recipes
    • Canning 101
    • Meats/Other
    • Pressure Canned Soups
    • My Pickle Creations
    • Tomatoes
  • Recipe Collections
    • The Apple Cart
    • Asian Inspired Recipes
    • Bundts to Bake
    • Cherry Recipes (preserving)
    • Cookie Time!
    • Easter Menu Ideas
    • Freezer to SlowCooker
    • Irish Fare
    • Jelly & Jam Recipes
    • Mexican Inspired Recipes
    • Pickle Recipes
    • Soups
    • Summer Grillin' Guide

Easy Fridge Radish Pickles

3/14/2018

1 Comment

 
Picture
       In Colorado when the Calendar hits March, its time to think of starting my seeds for my raised-bed vegetable garden.  The first little trooper to push up and say hello every year - are my radishes!! I love them so much!  The hotter and more of a horseradish kick - the better!  Have you ever tried quick-pickling your radishes?  They are insanely tasty!  You can brew up a sweet or spicy brine, its up to you!  I prefer a spicy brine to enhance that radish kick... Eat them as a snack, serve alongside a charcuterie board but, one thing for sure - just make some! Try them, switch flavors and spices around, experiment a bit!   ~Enjoy! Diane 

Pickled Radishes (Spicy or Sweet) 
~per pint 
 
Ingedients: 
1 bunch, about 1 pound, washed, stemmed radishes
1 cup water, I prefer bottled water for my fridge pickles
1 cup white vinegar, for less of a kick try rice wine vinegar
2 teaspoons sea salt 
2 teaspoons honey or sugar  *optional
1/4 teaspoon  peppercorns
1/4 teaspoon mustard seeds

2 cloves garlic, peeled and diced 

spicy version add: 
1 chile pepper, split lengthwise 

sweet version add: 
more sugar to brine solution, no chile pepper. 

other add-ins: 
terragon, bay, dill, just to name a few that can 
enhance a brine and change its flavor profile. 

Directions: 
  •  Clean and Slice the radishes into thin rounds.
  •  Bring the water, vinegar, salt, and honey to a boil, until the salt is dissolved.
  •  Remove brine from heat and add the peppercorns, mustard seeds, garlic and chile  pepper,  if using.
  •  Place the sliced radishes in a clean pint sized jar, and pour the hot liquid over them, making sure the garlic and chile gets into the jar too.
  • Cover and let cool to room temperature, then refrigerate.
  • The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a rosy color and any added flavors – such as garlic and hot peppers – will intensify.
  • The radishes can be kept in the refrigerator for up to one month.
1 Comment
K Moore
6/28/2023 01:18:22 pm

I made these Sunday night, but because we both have high blood pressure and high A1C we cut the amounts of salt and sugar to 1 tsp each. We did add a half of jalapeno (full one next time). Turned out great. We have been looking for new ways to use radishes. This will go great with our pickled red onions on our next tacos and tostadas.

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    F I N D  A  R E C I P E 

       PRINT OR SAVE TO .PDF 
    Print Friendly and PDF



    Archives

    December 2024
    November 2024
    June 2024
    December 2023
    August 2023
    July 2023
    April 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    March 2022
    February 2022
    January 2022
    December 2021
    October 2021
    September 2021
    July 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2025, Canning and Cooking at Home.  Established 2013.
All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP  to ensure Canning Safety.