Aunt Marn's Sweet and Spicy Pickled Radishes are delicious on thier own or as an accompanment on avacado toast or paired with fresh fish tacos! A super quick and easy beginners pickling recipe for the family gardener.
- 1 Cup White Sugar
- 1 Cup White Vinegar
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp. dried mustard seeds
- 3 Bay leaves
- 5 Cups Prepared Radishes Washed, and sliced thinly
- 1 tsp dried pepper flakes
Prepare garden fresh radishes for preserving by picking, washing and removing stems. Slice radishes thinly, for super thin slices try using a mandolin to slice the radishes.
Place the sliced radishes in prepared canning jars preferably with a standard ring size lid. Prepare the pickling brine by mixing the sugar, vinegar, pepper, salt, mustard seeds, bay leaves and red chilli peppers in a large stock pot and bring to a boil.
Pour the brine over the radishes, leaving room for head space and following the basic hot water bath canning procedures for best results.