Seanna’s Recipes
Snacking on These Balls All Day, My New Favorite Pickled Veg
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servings-
total timeIngredients
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.
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