Pickled Radishes
Serves 4
Directions
- 1Trim the radishes and wash them thoroughly.
- 2Grab four mason jars.
- 3Add beet slices in each.
- 4Add whole radishes filling the jars up halfway.
- 5Add a few more beet slices.
- 6Add one bay leaf in each jar.
- 7Add course sliced serrano chilies.
- 8Top off each jar with more whole radishes packing them in snuggly.
- 9Add kosher salt to each jar.
- 10Add peppercorns into each jar.
- 11Pour half a cup of white distilled vinegar.
- 12Filltered water all the way to the top.
- 13Seal up the jars and give them a good shake.
- 14Set them on the counter for a couple of days.
Ingredients
- 4 pounds radishes
- 4 beets
- 4 serrano chilies
- 8 tablespoons kosher salt
- 4 teaspoons peppercorns
- 4 bay leaves
- 2 cups white distilled vinegar
- to fill jars filtered water
Equipment
sinkknifebowlsmason jars
Tips
- Trim the radish tops and tails and wash them thoroughly.
- Scrub the beets clean and slice them into thin half-moon shapes.
- Cut the chilies into thin circles if you like an extra kick of heat.
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