Pickled Radishestop tacos, nachos and more
You can “quick” pickle and leave them in the fridge or water bath can them. We typically can, since we’re harvesting radishes all summer long, but have successfully done both!
- 1 bunch radishes
- 1 cup white vinegar
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp salt
- 2 tsp picking spice (alternatively you can use a bay leaf, 1 tsp mustard seed and 1/2 tsp black pepper, or any pickling spice combination of your liking)
- 1-2 garlic cloves (optional)
Cut radishes using a mandoline ( I use this one ) for even slices. For quick pickling, thinner slices pickle quicker! Meanwhile bring vinegar, sugar, water, salt, and pickling spice to a boil in a small saucepan.
Place radish slices and garlic in a hot 1-pint ball jar. Ladle hot liquid over radishes. Wipe jar rim clean, and apply band to fingertip tightness. Let cool on a wire rack and place in refrigerator. Let chill for 24 hours before eating.
For water bath canning, apply band to fingertip tightness and place in boiling water canner. Jars should be covered with 1-2 inches of water. Bring water to a boil and set timer for 15 minutes. Once time is up, turn off heat and remove lid. Wait 5 minutes before removing jars from canner, and place on wire rack or towel to cool overnight. Check seals next day, and place in storage
Makes 1 Jar.
Tangy with a little spice, the best way to eat these bad boys is on tacos, nachos and enchiladas! They go great with beef, chicken, pork or even vegetarian style. You can also eat them atop salads, and as unique addition to roast beef or pulled pork sandwiches.
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