Pepper and Honey Radish Pickles

Move over, cucumbers, we're feasting on radish pickles tonight! Use these canned radish pickles at summer cookouts, or as an appetizer on a cheese plate.

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  • Serving Size: 1/4 cup
  • Makes: 6 half-pints
  • Prep: 40 mins
  • Chill: 1 hr to 2 hrs
  • Cook: 15 mins

Pepper and Honey Radish Pickles

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Directions

  1. Cut each radish into halves or quarters. In a large stainless steel or glass bowl, combine the 2 1/2 cups water and the kosher salt. Add radishes. Cover and refrigerate for 1 to 2 hours. Drain and rinse radishes; set aside.
  2. In a medium saucepan, combine 1 1/2 cups water, white vinegar, honey, red wine vinegar, and peppercorns. Bring to boiling, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes.
  3. Pack radishes into clean hot half-pint jars, leaving 1/4-inch headspace. Ladle hot vinegar mixture into jars, being sure to get some of the peppercorns into each jar and maintaining the 1/4-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; adjust lids.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Pepper and Honey Radish Pickles)

  • Per serving:
  • 43 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 509 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 9 g sugar ,
  • 0 g pro.
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