Spicy Quick Pickled Radishes Recipes

QUICK PICKLED RADISHES

Steps:

• Place radish slices into a pint-sized jar with a lid.
• Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
• Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

SPICY QUICK PICKLED RADISHES

Steps:

• To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
• To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
• Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

SWEET PICKLED RADISH RECIPE

Steps:

• Wash the canning jars and lids in hot soapy water and drain on a towel.
• Wash the radishes well under cold running water. Trim the stem and root ends off with a sharp paring knife.
• Place the radishes in a large bowl and fill with cold water. Agitate the water well.
• Pour the water out of the bowl and repeat two or three times until the water is clear and you no longer see any soil in the bottom of the bowl.
• Using a sharp paring knife, a mandolin or a food processor slice the radishes into 1/8 inch slices.
• Place the sliced radishes into a large bowl as you slice them. Rinse the radishes again if needed.
• Pack the sliced radishes into three wide mouth pint canning jars. Saving the leftover slices to top the jars off after filling with the brine.
• Measure the vinegar, sugar, water, Pickling Salt, mustard seeds, ground black pepper, bay leaves, and crushed red pepper flakes into a medium stainless steel saucepan.
• Bring the brine ingredients to a boil. Carefully transfer the hot brine to a spouted measuring cup.
• Pour the brine over the radishes in each jar. Saving any leftover brine to top off the jars.
• Using a wooden chopstick or a canning bubble remover remove the bubbles from each jar.
• Once the radish slices start to settle pack the reserved radish slices in to fill the jars. Top off with the remaining brine if needed.
• Wipe the jar rim with a damp paper towel. Center a flat lid on the jar and apply the band. Repeat with all jars.
• Allow jars to cool about an hour. Refrigerate for at least 6 hours before serving.
• Keep refrigerated for up to three months.
• Makes three 16 oz mason jars.