Homemade Pickled Radish
Inspired by: Grateful Grazer & Rachel Cooks
- Denali Lids
- Denali Rings
- Pepper (optional)
Vinegar (white vinegar, red wine vinegar, apple cider vinegar)
- Sugar (optional)
- First prepare your radishes by removing leaves and stems from them.
Next smash garlic cloves, slice pepper in half, thinly slice the radish and put them in your jars.
In a separate bowl combine vinegar, sugar, warm water, and salt. Stir till the sugar and salt dissolve to make pickle brine.
Pour this pickling mixture over your sliced radishes and let them set for an hour. After that go ahead and seal your jars with the Denali lids & rings. Store in the fridge for up to 3 weeks.
Like us on Facebook: @DenaliCanning
Join our Private Facebook Group: Denali Canning Community
Follow us on Instagram: @DenaliCanning