Ingredients

The following ingredients have 4 Servings
  • 2 bunches radishes (about 16, depending on size)
  • 1 1/2 cup White vinegar (can use cider vinegar, or any vinegar that is 5% acetic acid)
  • 1 1/2 cup Sugar (raw sugar, or honey may be substituted)
  • 1/2 cup water
  • 1 1/2 tsp mustard seed
  • 1 tsp celery seed
  • 1 tsp dill seed
  • 1 tsp whole black pepper
  • 1 1/2 tsp kosher salt (or canning salt)
  • 2 bay leaves (1/2 leaf for each half pint jar)
  • 1/2- 1 dried chili pepper (per jar)

Instruction

  • Heat all ingredients for brine in a small saucepan, until boiling.
  • Carefully slice radishes, if you have a mandolin, be extra careful because radishes are so small. (Can cut them any shape you like.)
  • Sterilize jars. Cover lids with boiling water, let stand until ready to use.
  • Fill jars with radishes.
  • Pour brine into each jar. Ensure that spices go into each jar.
  • Top with the 1/2 bay leaf and 1 chili pepper.
  • Wipe rims. Apply lids and then bands and tighten, fingertip tight.
  • Allow to cool on counter until room temperature. Refrigerate.