Thursday, September 17, 2015


Thinly sliced pickled radishes make a delicious addition to any sandwich, grilled chicken, steak, tacos, burgers, salads or even on an omelet. If you've been wanting to learn how to make refrigerator pickles, start here!

House Made Pickled Baby Radishes
How to make Pickled Radishes / Baby Turnips :

Makes : 2 pint jars 

Preparation time : 20 min 
Use with in 4 weeks 

Ingredients :

Baby Radishes : 2 cups
White Vinegar : 1/2 Cup
Water : 1 Cup
Sugar : 1/4 Cup
Honey or Maple Syrup : 1 tbsp
Salt : 1/2 tsp
( Optional Add-ins : 2 Garlic cloves / 1/4 tsp Black pepper corns / 3 cloves / 1/4 tsp Dill seeds )

Refrigerator pickle with Baby Radishes
Directions :

1. Prepare the radishes - slice off the top and bottom of the baby radishes. Using a sharp Chef's Knife or mandoline, thinly slice the baby radishes into small rounds. Transfer them to Glass jar and Keep aside.

2. Prepare the brine: In a small saucepan, bring the water to a boil with sugar, salt and honey or maple syrup. Remove from the heat and add the vinegar. Stir and pour over the radishes / turnips. Allow to cool in room temperature. Cover and refrigerate for at least 2 days before eating. Shake the jar from time to time and remove from the brine with a clean slotted spoon. 

Important Notes for Pickling Radish :

1. Container matters : Refrigerator Pickles should be stored in glass jars, not plastic containers. I use mason jars for refrigerator pickles and salad dressings. You can use any glass jar with a tight lid.

2. Smell : Radish pickles can give off a strong odor if it sits long time in refrigerator. Make sure you use a tight lid for the container and try to use it with in 4 weeks. 

Happy Cooking,

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