Preserving Your Garden Fresh Radishes
Prep time
Cook time
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A wonderful and delicious treat for any occasion. I am a radish fanatic, and having this recipe on standby for over winter is a lifesaver!
Serves: 5 half pints
  • 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
  1. Wash the radishes and cut off the radish tops and roots.
  2. Cut the radishes into ¼-inch slices.
  3. In a large bowl, stir together the 2-1/2 cups water and salt; add the radishes.
  4. Cover and chill for 1 to 2 hours, stirring occasionally.
  5. Pour the radish mixture into a colander set in a sink.
  6. Rinse with cold water; drain.
  7. In a medium saucepan, combine the water, wine, vinegar, sugar, peppercorns, cloves, and allspice.
  8. Bring to boiling, stirring to dissolve sugar; reduce heat.
  9. Simmer, covered, for 15 minutes.
  10. Pack the radishes into hot clean half-pint canning jars, leaving a ½-inch headspace.
  11. Pour hot vinegar mixture over the radishes keeping the ½-inch headspace.
  12. Wipe the jar rims; adjust lids and screw bands.
  13. Process the filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).
  14. Remove the jars from the canner; cool for 24 hours.
  15. Store in refrigerator for up to 4 months
Recipe by Floyd Family Homestead at