Easy pickled radishes are quick to make and will enhance any food you serve it with. Perfectly sweet & tangy, they’re a great pickle to have in the fridge.
I am having a bit of a moment with pickles. Something pickled lands up on my plate at least once a day and I simply can not get enough. I just love how pickled foods enhance anything else you serve it with. Pickled jalapeños on a rich fish taco add just the right amount of acid and heat to cut through the deep-fried fish. Pickled cucumbers on a burger do the same for the cheesy (I hope), grilled meat. It’s pretty clear why the whole world has gone a bit crazy for pickles.
The best part of pickles is that they are SO easy to make yourself. All you need is a jar, the vegetable you’d like to pickle and pickling liquid. The jars in question are of course beautiful Ball® jars. They are absolutely iconic and I think (don’t quote me on this) that they actually make the pickles taste better. 😉 I’m working with Ball® jars on their #preservingtastes campaign at the moment and when they told me I could choose any recipe from their website, I was very excited. They have a plethora of tried and tested recipe that work 100% of the time and are guaranteed safe if you follow the directions. And believe me, the directions are super easy to follow.
So I browsed through their site and chose a few recipes I thought would be great but I knew it would ultimately depend on what I could find at the market. It just so happens that the first thing I saw when I went shopping were bunches and bunches of gorgeous, fresh radishes. I mean, would you just look at how beautiful they are? I adore radishes and use them often (roasted, they are the bomb) and since the pickled radishes on the Ball® brand website looked so good, I knew I would be buying a few bunches to go pickle at home.
The preparation took me all of 10 minutes (slicing the radishes included) and now I have a delicious bottle of pickles, just waiting for me to feast. And can we just talk about how gorgeous that jar of pickled radishes is? I simply love that the red of the radishes has tinted the liquid a beautiful coral-pink colour. And listen, you can’t do much better than a jar of pretty pink pickled radishes as a hostess gift.
- 1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices
- ½ cup white or apple cider vinegar (5% acidity)
- ½ cup sugar
- ¼ cup water
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon ground black pepper
- 1 bay leaf
- ½ teaspoon dried crushed red pepper (optional)
- Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
- Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
This post is sponsored by Ball® jars. The recipe is one from their website www.freshpreserving.co.za. All words, images and opinions are my own.