Sweet Pickled Radish Recipe
This Sweet Pickled Radish Recipe is a sweet and spicy refrigerator pickled radish recipe that is perfect served alongside many of your favorite dishes. You can top a salad or sandwich with these pickled radishes or eat them from the jar.
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Prepare the radishes for pickling
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.
Slice the radishes
Using a sharp paring knife, a mandolin or a food processor slice the radishes into ⅛ 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.
Make the pickling 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.
Recipe Expert Tips
Recipe Source the Sweet Pickled Radish recipe has been adapted from the
All New Ball Book of Canning and Preserving. I love me some spicy pickled radishes. This recipe calls for 1 ½ teaspoons of crushed red pepper. The pickled radishes are very spicy. You can decrease the amount based on your own spicy tolerance or leave them out altogether.
Always use 15% vinegar when canning.
Serving: 2 Tablespoons | Calories: 28 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 148 mg | Potassium: 16 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 20 IU | Vitamin C: 1 mg | Calcium: 3 mg | Iron: 1 mg
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