Sweet Pickled Radishes

Canning always takes me back to thoughts of my childhood. It starts with picking strawberries, beans or other produce from the garden and continues in the kitchen with my mom canning our harvest. They’re such sweet memories. There’s something about canning and preserving your own food that makes it taste better, actually it does taste better because it’s fresh. I received the new Ball Book of Canning and Preserving and just had to try canning the Sweet Pickled Radishes. They taste even better than I though they would.

I’ve always had a love for Ball canning jars. Not only are they made for canning but they’re perfect for adding fun decor to your home. I have several colors and styles, even vintage ones that I use in decorating. These new blue colored jars are beautiful and are a favorite for  canning and decorating.

I decided to share the Sweet Pickled Radish recipe with you and because it’s so easy it’s one you’re going to have to try. My husband and I love radishes but I feel it’s one of those forgotten vegetables that isn’t used very much. I’m ashamed to admit that some of my kids haven’t ever eaten a radish. That’s changing today.

Ingredients for 1 pint jar:
1 bunch radishes (or about 1/2 pound)
1/2 cup white or apple cider vinegar (5% acidity)
1/2 cup sugar
1/4 cup water
1 tsp. Ball salt for Pickling & Preserving
1 tsp. mustard seeds
1/2 tsp. ground black pepper
1 bay leaf
1/2 tsp. dried crushed red pepper (optional)

I doubled the recipe and made 2 jars of the radishes because I knew they would go fast. I only used 1/4 teaspoon of dried crushed red pepper because I wanted a little kick but hubby doesn’t like things too hot. It was the perfect degree of hotness for us.

Remove stem and root ends of radishes and cut into 1/8 inch slices. Bring vinegar, next 6 ingredients, and if desired, crushed red pepper to boil in a small saucepan. Place radishes in a hot 1 pint jar. Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to finger-tip tight. Let cool on a wire rack about 1 hour. Chill 6 hours before serving. Store in refrigerator up to 3 months.

These radishes are perfect on a simple salad of small greens and red and yellow cherry tomatoes. They add the perfect crunch and tangy sharp flavor. There’s also no need for added dressing, the juice is a delicious tasty light dressing.

Ball brand is hosting their 6th International Can-It-Forward Day on Friday, June 22 from 10am-3:30pm EST on Facebook Live. Watch canning demonstrations and have a chance to win prizes every hour. If you engage during any of the videos a donation will be made to a charity. You can also pledge to join can-it-forward and receive a coupon for $5 off a purchase at their on-line store. Pledge to join and find more information on the Ball pledge page.

I’m making a goal to can at least 4 more times this Summer. Jams are my favorite. What are you going to can this season?