rosy radish pickles

6 half pints
1 tablespoon Yellow or Black Mustard Seeds
1 tablespoon Fennel Seeds
1½ teaspoon Celery Seeds
1 tablespoon Kosher Salt
1½ cup Red Wine Vinegar
1¼ cup Water
1½ pounds Radishes; trimmed, washed, and halved

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 ½" 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.

Per ¼ cup: Calories: 10, Fat: .32 g, Carbohydrate: 2 g, Sodium: 190 mg, No Cholesterol, No Protein. Exchanges: ½ Vegetable Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

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