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Author Notes: These quick refrigerator pickles bring a lovely zing to any meal whether you are serving roasted chicken or a simple sandwich. The mixed pickling spices has bits of dried red chili that give the finished radish pickles a pleasant hit of heat. Substituing organic brown sugar for the granulated sugar gives a subtle molasses undertone to the finished pickles. —Carol Egbert
Makes 1 pint
- 1 pound Radishes
- 1 tablespoon kosher salt
- 1 cup cider vinegar
- 3/4 cup sugar
- 1/2 teaspoon black pepper
- 1 teaspoon celery seed
- I put the radishes, minus the tops and tails, cut into quarter inch slices, into a large bowl and tossed them with the kosher salt.
- I added enough ice water to cover and then set the radishes aside for two hours.
- I rinsed and dried the radishes and packed them into a one-pint jar.
- I combined the cider vinegar with the sugar, black pepper, celery seeds and mixed pickling spices in a small sauce pan and simmered it 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, put it into the fridge for six hours before serving.
- This recipe was entered in the contest for Your Best Radish Recipe
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