Wednesday, March 30, 2011

Radish Pickles Sweet & Hot

Radish Pickles 

Every week I go to the local Auction to buy produce from the local farmers this last week  I impulse bought (2) 40 pound bags of radishes! Not sure why I had to have them it was a steal but it was also 80 pounds of RADISHES! Plus I have to admit I've never been a radish fan. I did some research on recipes, and asked around the farmers said they make radish relish which I'm sure is good but not what I felt like making.  So I deiced I'd make pickles.  Did you know that radish pickles go way back in our history of food in America? The original colonies use to make variations of these pickles which I find very interesting. Plus it is a classic dish in Korea! So here is one of 3 recipes I’ve created and tried I now love radishes! 


3 Bunches of radishes, washed and trimmed.
1 Cup of white vinegar
1 Cup of water
1/2 Cup of sugar ( If you want sweeter you can make it 1 cup sugar)
1 Teaspoon salt
1 Hot pepper of choice
2 Cloves chopped or dried garlic
1 Bay leaf
2 Tablespoons dill (or herb of choice)

  •  Mix the vinegar, water, sugar, pepper, garlic, bay, dill, and salt and stir until sugar is complete dissolved in a glass container where you will store the radishes.
  • Score the radishes, about 1/4 inch mini cuts. Do not cut the radish complete; just cut them 3/4 of the way down.
  •  Add to the vinegar mixture. Store for 4 days until the red from the outside of the radishes has completely bled out and dyed everything a beautiful pink.
  • Fill pint jars with radishes and mixture leaving 1/2" head space.
  •  Remove trapped air bubbles.
  •  Wipe jar then adjust two piece caps.
  •  Process jars in boiling water canner for 20 minutes. 



  1. Looks good! But I'm wondering...about how much does your "bunch" of radishes weigh? I've seen them go from 1/2 lb to 1 lb.

  2. These look fabulous and I am adding them to my 'Gotta Try' list :)

  3. In the step "Store for 4 days until the red from the outside of the radishes has completely bled out and dyed everything a beautiful pink" -- is that at room temperature or refrigerated?

    Thank you!

  4. I stored them at room temperature on the kitchen counter so I could watch there progress.

  5. Hey Ash, sorry about the lost election. Just don't get lost on me. You know how to find me send me new e-mail if you want.