Question 1

What kind of radishes should I use for pickling?

Accepted Answer

For this recipe, I use red radishes, generally also known as cherry belle, which are the most common variety sold in stores. Radishes begin to be in season in springtime and can last throughout the growing season, depending on your local climate.

There are many different kinds of radishes out there, so don't be afraid to try different varieties. Each radish has its own level of spicy flavor.

Try daikon radish, watermelon radish, Easter radish, French breakfast radish, and more!

Question 2

How long do pickled radishes last?

Accepted Answer

Stored in the refrigerator in an airtight container, pickled radishes will keep for 1 month or more.

Properly canned and stored in the pantry, they will last for 18 months.

Question 3

Are pickled radishes suitable for canning?

Accepted Answer

If you're pickling a large batch of radishes or want to store them in the pantry long-term, you can process these in a water-bath canner.

To can pickled radishes, first fill a water-bath canner with water and bring to a boil over high heat.

Make sure your jars are clean and free from any cracks or scratches. Any rings with rust should be discarded. Make sure to use a new lid, as they cannot be reused.

Make the recipe as directed. Wipe jar rim with a clean kitchen towel or paper towel, then place on the lids and screw the lids on fingertip tight.

Carefully lower the jars into the boiling water using a jar lifter and put the lid back on the pot.

Process (boil) the jars for 10 minutes, then turn off heat and let the jars rest for 5 minutes before carefully removing the jars and placing on a towel-lined countertop.

Let the jars rest for at least 24 hours before checking for a seal, labeling, and storing in a cool, dark place. Sealed jars can be stored for 18 months.

Any jars that do not seal should be stored in the refrigerator.

Question 4

What kind of vinegar should I use?

Accepted Answer

When it comes to pickles, you can use a wide variety of vinegar. Make sure that your vinegar is at least 5% acidity for a proper pickle; nearly all vinegars at the grocery store are appropriate.

If you don't want the vinegar to impart any extra flavor, use distilled white vinegar.

Other options include rice wine vinegar, white wine vinegar, or apple cider vinegar.

You can also use red wine vinegar, but keep in mind it will color the pickles slightly, although pickled radishes will naturally turn pink if you do not peel them.

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