Pickled Radishes

Name: Pickled Radishes
Total time: 1800 s
Yield: unlimited
Cuisine: American
Ingredients: Enough Radishes to fill a pint jar; 1 tbls granulated sugar; 1/2 tsp salt; 1/2 tsp basil; 1/2 tsp oregano; 1/3 cup finely chopped sweet red onion; 1-2 tbls Tabasco Sauce (optional); 1 tbls dry red pepper seasoning (optional); jar Apple Vinegar to fill

James Freeman (Donk) @Donk

Ozark Mountains Of Missouri U. S. A.

Several recipes and tips exist on Pickled Radishes, but I wanted a very simple and fast method of doing it with quality results. Mrs. Donk and I are gardening and have found that we have a overwhelming amount of produce, Radishes are more than we can put on the dinner table during the growing season and we have to do something with them. It's simple and easy! You can change it up in many different ways. For example, momma doesn't like hot and spicy but I do so I will put a little Tabasco Sauce in a few jars and omit it from hers. If you like it really hot, add some jalapeño slices! Enjoy and feel free to give any suggestions or tips of your own!

James Freeman (Donk) @Donk

Ozark Mountains Of Missouri U. S. A.

Saved

Ingredients

20 to 30 min.

unlimited

Enough Radishes to fill a pint jar
1 tblsgranulated sugar
1/2 tspsalt
1/2 tspbasil
1/2 tsporegano
1/3 cupfinely chopped sweet red onion
1-2 tblsTabasco Sauce (optional)
1 tblsdry red pepper seasoning (optional)
jarApple Vinegar to fill

Saved

Steps

20 to 30 min.

1

Clean Radishes in cold water and cut off both ends leaving them whole without slicing them in quarters
2

Steam Radishes over boiling water for 20 to 30 minutes to soften them but not to the point they become mushy
3

Add Radishes to a pint jar while hot and fill jar with apple vinegar
4

Add all other ingredients to jar and seal tight (will last refrigerated up to four months)