Can you tell me how to make Pickled Raddishes?

Question

complete details please!

Answer 1

Well Bluehue, I pickle vegetables when I get to wanting them so Ill tell you how I do it. It should work for radishes. I get a gallon jar or a 1/2 gal or qt Ball jar and put the veggies in it. In your case its radishes. Then I take apple cider vinigar and pour it over the ingredients until almost to the top. Leave yourself room for a 1/2 cup of olive oil(this amount depends on the size of the jar) Add REAl salt. Celtic salt(at the health food markets) A tablespoon or 2. You should also put halved garlic pieces, some chopped onion and a bit of parcley as well.Let the jar sit with the lid tight for a week, Check it and see if its to your satisfaction. If you feel it needs to go longer then let it sit for 4 to 5 more days. Then your radishes will be done.
I hope this helps you, Regards, Ammoconfidential

Answer 2

Pickled Radishes
Yield: 6 Servings

Ingredients

1 Tb Yellow Mustard Seed
1 Tb Fennel Seeds
1 1/2 Ts Celery Seeds
1 Tb Kosher Salt
1 1/2 C Red Wine Vinegar
1 1/4 C Water
1 1/2 Lb Radishes; Washed, Halved

Instructions

Place mustard seeds, fennel seeds and celery seeds in a mortar or spice
grinder; coarsely grind.
Pour into a microwave-safe 4-cup glass measure. Stir in salt, vinegar and
water. Cover tightly
with microwave-safe plastic wrap. Microwave on HIGH (100%) for 5 minutes.
Carefully prick
plastic to release steam. Carefully uncover.

Divide radishes among 6 sterilized half-pint canning jars. Pour vinegar
mixture over radishes to
cover completely, leaving 1/2" headspace in each jar. Arrange filled jars
around edge of carousel.
Microwave, uncovered, on HIGH (100%) for 10 minutes or until radishes are
just tender.

Remove jars from oven. Cover with lids. Let cool slightly. Refrigerate
overnight. Serve chilled.
Store in refrigerator and use within 1 month.

Answer 3

3 bunches radishes
1/3 cup plum vinegar
1 1/2 cups water

Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes. Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Answer 4

WHY??