How to easily preserve radishes

Growing radish in your own garden is very rewarding, especially since it only takes 3-5 weeks before you can harvest them. Often then you have loads of radish if you sew some seeds. But no worry. We have a pickled radish recipe you can use to preserve them. It’s one of the easiest ways to preserve them.

10 – 15 radishes, thinly sliced

⅔ cup white wine vinegar

⅓ cup water

1 tablespoon white sugar

1 teaspoon salt

OPTION 1

1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

OPTION 2

1 tsp mustard seeds
1 tsp black peppercorns
1 bay leaf
Pinch of crushed red pepper flakes

Pickled Radish Recipe for Diabetics

Basic Ingredients:

1/2 cup apple cider vinegar (or white vinegar)
1 cup water
2-3 tablespoons honey (or pure maple syrup if you’re allowed)

Then add:

2-3 cloves of garlic
1/2 teaspoon black peppercorns
1/2 teaspoon coriander or cumin seeds (optional)

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How to make pickled radish:

Clean the radish and slice them thinly.
Melt the sugar in the vinegar and water mixture (in a non-reactive saucepan), on low heat.
Remove from heat and add the flavor ingredients (e.g. Option 1: the anise pod, cumin, and black peppercorns).
Place the sliced radish in a jar and pour the mixture on top.
Place the lid on the jar and cool to room temperature.
Allow the flavors to at least marry overnight. Then store in the refrigerator.

Need I mention that pickled radish in glass jars, makes for beautiful displays on a pantry shelf. Enjoy.

Pickled radishes are delicious on tacos, burgers, and as salads (on their own or mixed with other ingredients like carrots or cucumber). You can make a quick and easy side ‘salad’ for your favorite dish by mixing your thinly sliced radish with 2 tbsp red wine vinegar and 2 tbsp castor sugar. Leave to stand for about 20 minutes. Then serve.

Celsius–Fahrenheit conversion:
https://www.britannica.com/science/Celsius-temperature-scale

Did you know: Radishes came from China. According to Harvesting History.com “Radishes originated in China, and in China, today, truly wild forms of the radish can still be found.”