Naturally crisp and peppery radishes make for tasty pickles. The dramatic contrast of the brightly-colour exterior with the stark whiteness inside makes radishes one of the most striking vegetables to put inside the pickle jar. Enjoy these delicious slices on salads, tucked inside sandwiches or piled high on burgers of all kinds.
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- 2 cloves of garlic, peeled
- 1 tsp (5 mL) black peppercorns, divided
- 1 tsp (5 mL) yellow mustard seeds, divided
- 6 whole cloves
- 4 cups (1 L) thinly sliced radishes (2 to 3 bunches)
- 1⅔ cups (400 mL) white wine vinegar
- ½ cup (125 mL) water
- 1 tbsp (15 mL) pickling salt or kosher salt
- 1 tbsp (15 mL) liquid honey
- In each 500 mL (2 cup) jar, drop 1 clove of garlic, ½ tsp (2 mL) of peppercorns, ½ tsp (2 mL) of mustard seeds and 3 cloves. Pack the radish slices snugly into the jars up to about 1-inch (2.5 cm) from the rim.
- Add the vinegar, water, salt and honey to a small saucepan. Set over high heat and bring just to a light boil. Remove from the heat. Ladle the hot brine over the radishes until they are covered.
- Cover and store in the fridge for up to 3 months. You can start enjoying them right away, but they are better if allowed to pickle for a few days first.