Pickled Radishes

This year I decided to put radishes in my garden. So, now I have a bunch of giant radishes. I believe these are called "Chinese Red Meat" radishes.



Cool, huh?

I don't actually eat radishes though. The only way that I've ever eaten a radish (and enjoyed it) is pickled, and in sushi. So I'm pickling my radishes.


Ingredients:

• Radishes, enough to fill a quart jar
• 2 cups of distilled vinegar
• teaspoon salt
• teaspoon vinegar
• onion, optional
  
• garlic, optional
  
• pepper, optional

Tools

• Stock pot
• Quart jar
• canning lid and ring
• wide mouth funnel

Step 1

Cut up your radishes. I initially tried to slice mine and make little radish pickle chips but that didn't work and ended up just cutting them into crude chunks. You could leave them whole if they're small enough.





Step 2.

Put the radishes, onion, garlic, and pepper (if you're using them) into the jar.




Step 3.

Put the vinegar, salt, and sugar in a small pot and bring just to a boil.



Step 4.

Pour the vinegar mixture over the radishes.



Try not to leave too much space at the top but be sure to completely cover the radishes with the vinegar.

Step 5.

Put the lid on and let cool.




I opted not to do a full hot bath because I'm going to eat them soon and so I'll be keeping them in the refrigerator anyway. If you want to keep your pickled radishes longer, do the hot bath and store them somewhere cool and dark.