Refrigerator Radish Pickles

September 6, 2010

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

Ingredients

  • 1 pound Radishes
  • 1 tablespoon kosher salt
  • 1 cup cider vinegar
  • 3/4 cup sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon celery seed
In This Recipe

Directions

  1. 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.
  2. I added enough ice water to cover and then set the radishes aside for two hours.
  3. I rinsed and dried the radishes and packed them into a one-pint jar.
  4. 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.
  5. 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.

More Great Recipes:
Condiment/Spread|Celery|Radish|Vinegar|Vegetable|Make Ahead|Pickle & Preserve|Summer|Vegetarian|Vegan|Gluten-Free

Reviews (6) Questions (1)

6 Reviews

Author Comment
Carol E. August 28, 2013
The ingredients list should include 1 teaspoon mixed pickling spices.
 
TheWimpyVegetarian September 8, 2010
I love this!
 
Sunchowder September 6, 2010
I love the artwork on your blog! Great recipe too :)
 
mrslarkin September 6, 2010
This sounds delicious. And your blog is lovely!!
 
Author Comment
Carol E. September 6, 2010
You can download and print free lables for pickles here http://www.carolegbert.com/wp_01/wp-content/uploads/ref-pickle-labels-PIN.pdf
 
Sagegreen September 6, 2010
Love your graphics! Thank you so much.