Comments on: Quick Pickled Radishes

By: Het

Het — Wed, 03 Jan 2024 06:00:34 +0000

In reply to Jenn. Jen, you can can these. Anything pickled can be water bath canned. The heat does make the a bit more soft but at least you’ll have sm’ stored for later use!

By: Lianne

Lianne — Wed, 27 Dec 2023 15:29:32 +0000

In reply to Jessica Pennings. Would like to know how much 4 bunches are as well. Thanks!

By: Michelle

Michelle — Sat, 05 Aug 2023 02:38:18 +0000

In reply to Jeanine Donofrio. But earlier in the comments you suggested to let the brine cool before pouring to allow the radishes to retain their color. Is this still OK to do?

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 19 Jul 2023 17:29:31 +0000

In reply to Suzanne D. Hi Suzanne, I'd try letting the brine cool a bit before pouring over the radishes. That'll help retain the color.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 19 Jul 2023 17:19:51 +0000

In reply to Marissa. Aww, I'm so happy to hear that! :)

By: Jessica Pennings

Jessica Pennings — Wed, 19 Jul 2023 16:42:18 +0000

How much is “4 bunches”? We have them growing in our garden so would be helpful to know how many to pick.

By: Marissa

Marissa — Wed, 19 Jul 2023 03:18:50 +0000

I love this recipe! My kids eat these by the handfuls out of the jar. I use a mandolin to slice them when they’re crisp. Thanks for a great family staple recipe!

By: Suzanne D

Suzanne D — Mon, 17 Jul 2023 16:44:07 +0000

Hi all, tried and done, verdict is we like it, that being said, we did not expect it to lose it’s nice bright color, still a nice rosy color though! Will make again despite (y)

By: Gwen

Gwen — Fri, 14 Jul 2023 23:27:38 +0000

In reply to Daphne. What kind of vinegars/vinegar blends do you recommend? Is it completely up to personal taste?

By: Daphne

Daphne — Sat, 08 Jul 2023 14:24:40 +0000

This is a great base recipe that is good as is, but also cheap enough to experiment with to find what suits individual tastes. If you understand acidity and sweetness of vinegars, and aren’t afraid of your spice rack, you can yield amazing results.

I blanch whole cloves of garlic for mine, and I tend to use up whatever vinegars I have on hand (often blending different ones) and adjust the sugar accordingly.

I prefer to shred my radishes instead of halving or thinly slicing them (great for tacos and brats).

But whatever you do, never *ever* skip out on the mustard seeds or peppercorns.