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Pickled Radishes by

Tags: garlic, radish, dill


Veggie Box radishes, scrubbed and ends trimmed
2 cups water
2 cups white vinegar
4 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons whole peppercorns
4 garlic cloves (peeled)
4 sprigs fresh dill


Pack the radishes and dill into pint jars. Add the garlic and peppercorns (divide evenly across the jars -- I only used two). In a large saucepan, combine the water, vinegar, salt and sugar and bring to a boil, stirring until the sugar and salt are completely dissolved. Pour the hot brine into the jars, leaving a little bit of space at the top. Seal and let them cool to room temperature, then refrigerate. Radishes will be pickly and ready to eat in one day but will get even picklier as they sit.

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