Radish Pickles

Radish Pickles
Radish Pickles

These are made with white distilled vinegar, mustard seeds, celery seed, chili flakes, salt, sugar, thyme and onion. We soak the radishes in ice water and then heat up the vinegar mixture. Next we add the ice-cold radishes to the liquid and let them cook. This is a "speed pickle" (usually when you pickle, you add the hot liquid so it self-seals and then you let the pickles sit for months), and the quote marks around the word pickles is letting you know that these are not traditional pickles.

Radish Pickles

Makes 6 cups


2 bunches radish, cleaned and trimmed
1 cup white distilled vinegar
3 cups water
1 tablespoon sugar
1 1/2 tablespoons salt, kosher or canning
1 teaspoon mustard seeds
1/4 teaspoon celery seed
pinch chili flake
5 sprigs thyme
1/2 onion sliced thin

  1. Place the radishes in ice water and let chill for 1 hour.
  2. Add vinegar, water, sugar, salt, mustard seeds, celery seeds. Chili flake, thyme, and onion in a sauce pot and bring to boil.
  3. Boil for 5 minutes. Remove radishes from ice water and pour liquid over the radishes. Cover with plastic wrap and refrigerate for 24 hours.
  4. Every day the pickles will get better and better.
  5. Only store for 45 days max!

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