Pickled Radishes
Ingredients
- 4 pounds fresh radishes, trimmed and halved or quartered if large
- ½ cup kosher salt
- 5 cups water
- 4 cups white vinegar
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 5 whole star anise pods
- 5 thin slices fresh ginger
- 5 jalapeño slices
- 5 garlic cloves
Instructions
- Dissolve the ½ cup kosher salt in the water. Add the radishes, cover, and refrigerate for 8 hours or overnight.
- Drain and rinse the radishes thoroughly.
- Divide the radishes evenly among 5 sterilized pint jars.
- Place 1 star anise pod, 1 slice of ginger, 1 garlic clove, and 1 jalapeño slice into each jar.
- In a saucepan, combine the vinegar, sugar, remaining ½ teaspoon salt, red pepper flakes, mustard seeds, and coriander seeds. Bring to a boil.
- Pour the hot pickling liquid over the radishes, leaving about ¼ inch of headspace.
- Wipe the jar rims clean, apply sterilized lids, and tighten the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, beginning the timing once the water returns to a full boil.
- Remove the jars and let cool completely. Check that all lids have sealed before storing.
Notes
- Store sealed jars in a cool, dark place. Refrigerate after opening.
