Pickled Radishes Recipe
Pickled Radishes
I put one pound of radishes, minus the tops and tails and cut into quarter inch slices, into a large bowl and tossed them with one tablespoon of kosher salt. I added enough ice water to cover and then set the radishes aside. Two hours later, the radishes had softened slightly and after I had rinsed and dried them, I packed them into a one-pint jar.
I simmered one cup of cider vinegar, three-quarters of a cup of sugar, half a teaspoon of whole black pepper, one teaspoon of celery seeds and one teaspoon of mixed pickling spices for three minutes. I poured the hot pickling liquid over the radishes, put the lid on the jar and, when it had cooled to room temperature, I put it into the fridge for six hours before serving.
Ingredients
- 1 pound radishes
- 1 T kosher salt
- 1C cider vinegar
- 3/4 sugar
- 1/2 t black pepper
- 1 t celery seeds
- 1 t mixed pickling spices
Directions
- Tip and tail radishes and cut into quarter inch slices
- Toss with kosher salt in large bowl
- Add enough ice water to cover radishes and let soak for two hours
- Rinse and dry radishes and pack into a one-point jar
- Combine vinegar, sugar, pepper, celery seeds and mix pickling spices and heat until simmering.
- Pour hot pickling liquid over radishes, put lid on the jar, and when it has cooled to room temperature refrigerate for at least six hours before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 2 servings | |
| Calories 69 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1251mg | 52% |
| Potassium 597mg | 17% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.16g | 3% |
| Protein 1.74g | 3% |
