One of the very first crops I put into the ground every year is my radishes… needless to say I am a radish fanatic, I cannot get enough. This is a crop that if I could grow all year long I would, sadly we do have winter here so I cannot grow them outside during those months.. so finding a way to preserve my lovelies was like finding gold at the end of the rainbow.
So let’s find out how to do this. Thanks to Ball® jars for this great recipe idea.
- 2 pounds radishes
- 2-1/2 cups water
- 2 tablespoons kosher salt
- 1-3/4 cups Riesling or other white wine
- 1 cup white wine vinegar
- 3 tablespoons sugar
- 2 teaspoons whole multicolor peppercorns
- 10 whole cloves
- ½ teaspoon allspice
- Wash the radishes and cut off the radish tops and roots.
- Cut the radishes into ¼-inch slices.
- In a large bowl, stir together the 2-1/2 cups water and salt; add the radishes.
- Cover and chill for 1 to 2 hours, stirring occasionally.
- Pour the radish mixture into a colander set in a sink.
- Rinse with cold water; drain.
- In a medium saucepan, combine the water, wine, vinegar, sugar, peppercorns, cloves, and allspice.
- Bring to boiling, stirring to dissolve sugar; reduce heat.
- Simmer, covered, for 15 minutes.
- Pack the radishes into hot clean half-pint canning jars, leaving a ½-inch headspace.
- Pour hot vinegar mixture over the radishes keeping the ½-inch headspace.
- Wipe the jar rims; adjust lids and screw bands.
- Process the filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).
- Remove the jars from the canner; cool for 24 hours.
- Store in refrigerator for up to 4 months
I hope you have enjoyed this great recipe and will enjoy your home grown radishes this winter.
I would love to hear your feedback, so please leave a comment below and please do not forget to share this article… remember: Sharing is Caring!!
Until Next Time,