In this episode I shared a recipe for pickled radishes that I made with radishes from the garden. Then, we hired a “farm hand.” ;)
Seen in this Episode:
I made some pickled radishes from the beautiful watermelon radishes we grew in the garden this year. Below is a printable version for your convenience.
How to Make Pickled Radishes
- 2 c thinly sliced radishes
- 1 small onion cut into small strips
- 1/2 c rice vinegar
- 1/2 c sugar
- 1 1/2 tsp sea salt
To begin, layer several slices of onions in the bottom of a pint jar. Wide mouthed jars work best.
On top of the radish slices, layer some onion strips.
Repeat the layers until you have filled the jar. Pack the contents in tightly.
Combine the vinegar, sugar and sea salt in a dish or another jar with a lid. Shake well to combine, or whisk if using a dish.
Pour the liquid into the jar with the radishes.
Close the jar with a lid and refrigerate for at least 8 hours or overnight. Occasionally give the jar a shake to make sure everything is combined and pickling well.