I’m always looking for a way to preserve my fresh produce to ensure I can enjoy them throughout the year. I decided to look for a way to preserve radishes as I have an excess of Chinese Shawo Fruit radishes from the backyard organic raised bed garden.
Harvesting and Preparing the Radish
I picked about 1.5 lbs of radishes from the garden. They must be be cleaned, trimmed and peeled.
Next step is to thinly slice the radishes. The V-slicer works well for this.
Soak the sliced radishes in a brine for an hour in the refrigerator. Then rinse them with water to remove any excess brine and leave to drain in a colander.
Prepare the Honey Pickling Solution
Prepare the pickling solution by placing the following ingredients in the pot: water, white vinegar, red wine vinegar, honey and peppercorns. Bring it to a boil, reduce heat, cover and let simmer for 10 – 15 minutes.
Canning the Honey Pickled Radishes
Finally, pack the jars with the sliced Chinese Shawo Fruit Radishes and pour pickling solution over the top ensuring some of the peppercorns are included. Process the jars for a minimum of 10 minutes.
Honey Pickled Radishes
- 1 lb Radishes Sliced and peeled
- 2 1/2 cup Water For brine
- 2 tbsp Sea Salt For brine
- 1 1/2 cup Water
- 1/4 cup Vinegar, Red Wine
- 1 1/4 cup Vinegar, White Distilled
- 3/4 cup Honey, Raw local
- 2 tbsp Peppercorns
- Peel and thinly slice radishes using a V-Slicer or mandoline slicer.
- Mix 2 1/2 cups water with the sea salt to make a brine. Add sliced radish to the brine. Cover and put in refrigerator for 1 hour.
- Wash radish slices with water to remove any excess salt.
- Make pickling solution by combining 1 1/2 cups water, white vinegar, red wine vinegar, honey, and peppercorns in a saucepan over high heat.
- Bring to a boil stirring occasionally.
- Reduce heat, cover, and allow to simmer for about 10 – 15 minutes.
- Pack radish slices into hot, clean jars.
- Add honey pickling solution to jars, including peppercorns in each, leaving 1/2" headspace.
- Wipe jar rims and put on lids finger tight.
- Process jars in a boiling water canner for 10 – 15 minutes.