3-Day Radish Pickles
Equipment
- 32-ounce glass canning jar with a lid (Make sure it’s really clean. You can even boil it for a minute to sterilize it.)
- Small pot
Ingredients
- 2 cups water
- 2 cups thinly sliced radishes (I used purple daikon radish and watermelon radish but red radish works too)
- 1 ½ tablespoons sea salt
- 1 teaspoon pickling spice OPTIONAL - In the video I used 1 tablespoon but it’s a little strong tasting so I recommend using less for most people’s taste.
Instructions
- Place the water in a small pot. Bring to a boil briefly, then shut off the heat and remove from the stove. Set aside to cool.
- Once the water is cool, place it in the glass canning jar. To make the pickling brine, add the sea salt and pickling spice. Place the lid on the jar and shake well. Pour the pickling brine into a bowl.
- Layer the vegetables in the glass jar. Pour the pickling brine over them. Make sure that all of the vegetables are submerged under the brine liquid.
- Cover the jar with the lid.
- Let the jar sit at room temperature for 3 days. The room should be between 65 to 80 degrees F.IMPORTANT: Unscrew the lid of the jar once a day to release some of the air that naturally builds up inside. At that time make sure the veggies are all submerged and if not, gently push them down under the liquid.
- Taste after 3 days and if you want to let it ferment longer it should become more sour in another day or two. These pickles are salty so I recommend rinsing the pickles before serving. If you want to balance the flavor with some sweetness just add a tablespoon or two of your favorite sweetener and it will make them a little more mild tasting. Pickles will keep for 2 weeks in the refrigerator.