Rosy radish pickles
6 half pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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