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
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|
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.