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Sweet Pickled Radish

Print Makes about 1 pint (490 mL) jar

Fresh ruby red radishes, with their certain crunch and sharp flavour, make for delicious and easy refrigerator quick pickles.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Enjoy Now

You Will Need:

  • 1 bunch radishes (about 1/2 pound), stem and root ends removed. Cut into 1/8 inch slices

  • 115 mL white or apple cider vinegar (5% acidity)

  • 113 g sugar

  • 60 mL water

  • 1 tsp. salt

  • 1 tsp. mustard seeds

  • 1/2 tsp. ground black pepper

  • 1 bay leaf

  • 1/2 tsp. dried crushed red pepper (optional)


1. Place radishes in a hot 1-pint (490 mL) jar. Bring vinegar, next 6 ingredients, and, if desired, crushed red pepper to a boil in a small stainless steel or enameled saucepan.

2. Ladle hot pickling liquid over radishes. Wipe jar rim. Centre lid on jar. Apply band and adjust to fingertip-tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months. 

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