Snacking on These Balls All Day, My New Favorite Pickled Veg

Ingredients

Pickled radishes❤️

Recipe (32-Ounce Mason Jars)

Ingredients (for approximately 4 jars):

4 pounds of radishes (trimmed and washed thoroughly)

4 beets, raw, unpeeled, and washed

4 Serrano chilies (optional), sliced into thin circles

4 teaspoons kosher salt (2 tablespoons per jar)

4 teaspoons peppercorns (1 teaspoon per jar)

4 bay leaves (1 per jar)

2 cups white distilled vinegar (½ cup per jar)

Filtered water, to fill jars

Directions

Prepare the Radishes and Beets:

Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.

Scrub the beets clean and slice them into thin half-moon shapes.

Slice the Serrano Chilies (Optional):

Cut the chilies into thin circles if you like an extra kick of heat.

Layer the Ingredients:

In each clean mason jar (32-ounce size), begin layering:

Start with a few slices of beet at the bottom of the jar.

Add radishes, filling the jar halfway.

Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes.

Add 1 bay leaf.

Add more beet slices to create another layer.

Fill the rest of the jar with whole radishes, packing them tightly.

Add Seasoning and Liquid:

To each jar, add:

2 tablespoons of kosher salt

1 teaspoon of peppercorns

½ cup of white distilled vinegar

Top off the jars with filtered water, leaving about ½ inch of space at the top.

Seal and Ferment:

Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly.

Refrigerate and Enjoy:

After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes.

They are ready to be enjoyed.

Storage:

Keep refrigerated and consume within 1-2 months for the best flavor and texture.