Pickled Radishes

Processing: Boiling Water Canner 15mins (half-pint, pint)
Storage: 12 months+
Yield: 6 cups
Have an abundance of fresh radishes? Pickle them up! Wedges, sliced or diced, pickled radishes are delicious served cold from the jar, or add to sandwiches. Refrigerate to enjoy in two weeks, or preserve in the boiling water canner to enjoy all year long!
24 radishes
1 cup cider vinegar (5% acidity)
1/2 cup white sugar
1/2 cup water
4 teaspoons kosher salt
1 teaspoon yellow mustard seeds
1 teaspoon whole coriander seeds
2 teaspoons whole black peppercorns
2 garlic cloves, peeled, sliced thinly
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Prepare radishes.
Wash radishes well, scrubbing gently. Remove both ends and thinly slice.
Prepare pickling solution.
Combine the vinegar, sugar, water and salt in a medium sized pan. Bring to a boil, stirring occasionally, to ensure the sugar and salt has dissolved.
Prepare lids.
While you are placing the radishes and liquid into the jars, place the lids into a pot of previously boiling water (we use the boiling water canner). Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
Add radishes, spices and hot pickling solution into the jars.
Distribute radish slices amongst hot jars, filling to just below 1/2 inch headspace (distance from the jar rim). Add garlic slices and spices. Fill jars with hot pickling solution to 1/2 inch headspace. Remove bubbles, check headspace is correcct then wipe rims and seal.
Boiling water canner processing.
Place each filled jar into the boiling water canner. Jars should be covered by 1-2 inches of water above the lids. Put the lid onto the canner and turn onto high heat. Once the water is back at a full boil, start your timer for 15 minutes (for half-pints and pints). Once the time is up, turn the heat off then remove the lid and wait another 5 minutes before removing the jars.
Cool jars overnight.
Cool jars on a towel-covered bench overnight. Do not tighten lids or move jars.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. Allow to mellow for 2-6 weeks before opening.

Serving Ideas:
  • Serve cold from the refrigerator for a snack or part of a savoury platter with some cheese and crackers
  • Add to sandwiches
  • Put into a basket with some cheese, wine, crackers and salami for a great gift!
  • Cut radishes into wedges, slices or diced into large pieces
  • Adjust (or omit) spices if you wish
  • Keep the proportion of ingredients (vinegar, sugar, water, salt) the same in the recipe
  • Try a different vinegar (or a combination) as long as they have an acidity of 5% or higher
  • Use raw sugar instead of white sugar
  • If your pickles taste like dirt after opening a jar over time, it means they were not cleaned properly in the second step of the recipe - ensure all root vegetables are washed and scrubbed well before pickling to prevent this problem
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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