Becky's Pickled Radishes

1. 1

   In a sauce pan..add the vinegar..water and sugar..heat on medium setting..until simmering and sugar dissolves..Allow mix to cool down.

2. 2

   While mix is cooling ..wash and thinly slice radishes ..I used my salad shooter for this...

3. 3

   Roughly chop the cilantro ..slice the jalapeno in half and de-seed.

4. 4

   Wash a quart size Ball jar along with lid in hot soapy water..rinse well..set to dry.

5. 5

   Add the cilantro and jalapeno to the jar.

6. 6

   Next add the radish slices to the jar.

7. 7

   Then carefully pour the cooled vinegar mix onto the radishes in jar..filling to just over the radishes..but under lip of jar..add cap and ring to seal tightly.

8. 8

   Store in the fridge..allow to set for at least 4 hours or overnight ..Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.