Sour Radish Pickles

Jul 1, 2014 by


Sweet & Sour Radish Pickles

  • 1 bunch radishes
  • 1-2 teaspoons salt
  • ½ cup white distilled or rice vinegar
  • ¼ cup granulated sugar
  • ¼ cup water
  • 4 teaspoon whole black peppercorns

Remove the stems from the radishes (set aside the leaves), and rinse them free of any dirt and debris. Slice radishes into thin rounds, discarding the tough ends, and place slices in a bowl. Sprinkle with 1-2 teaspoons of salt and let sit for 20 minutes. Rinse and drain radish slices, and then pour into a sterilized wide-mouth jar.

To make the brine, combine the vinegar, sugar, water, and peppercorns in a saucepan over medium-high heat. Stir until sugar has dissolved, and bring liquid to a boil. Remove from heat and let cool for five minutes. Pour brine in jar over radishes.

Cover the jar, and let sit until it cools to room temperature. Store in the refrigerator for 1-2 months, and serve in sandwiches, over cheese and crackers, on hamburgers, etc.

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