Most people think of cucumbers for pickles, but there are all kinds of delicious vegetables that can be preserved this way, like these Lime Pickled Radish.
Now that warm weather is here it is time to start thinking about my garden. I love to grow veggies, and radishes are one of the easiest to grow and quickest to harvest. Pickling radishes is a great way to preserve these spicy vegetables. I like this recipe because instead of using vinegar like most pickle recipes, it uses lime juice to make the brine. The combination of the spicy radishes with sweet lime juice and cilantro makes for a great topping for tacos or any Southwestern themed recipe.
I found the recipe in The All New Book of Canning and Preserving which the Ball Brand sent to me along with some pretty jars from their newly introduced line of blue colored jars. The recipe book is updated with more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. I chose to make one of simpler recipes in the book for these quick pickled radishes.
How to Pickle Radishes
To make the pickles I packed the radishes along with a few onions and coriander into my pretty new blue jars. The jars need to be hot before making the pickles, so I ran them threw the dishwasher and took them out while they were still warm.
Then I heated the brine to boiling and poured it over the vegetables.
These quick lime pickled radish only need to chill in the refrigerator for a few hours before they are ready to eat!
Pickled Radish Recipe
So make sure you preserve some of the delicious summer vegetables you are enjoying now, so that this winter you reap the benefits.
FIND MORE EASY PICKLE RECIPES
Lime Pickled Radishes
- 1/2 cup fresh lime juice, about 6 limes
- 1/4 cup water
- 2 Tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon coriander
- 1 bunch radishes, about 1/2 lb, sliced 1/8" thick
- 1/4 cup red onion, sliced
- 1 Tablespoon cilantro, chopped
- Bring the lime juice, water, sugar, salt and coriander to a boil in a small saucepan.
- Pack radish slices, onion and cilantro into a hot canning jar.
- Pour the hot liquid over the vegetables in the jar. Add a lid and let the jar cool completely.
- Chill 6 hours before serving, and store in the refrigerator.
Nutrition facts are estimates.
Amount Per Serving: Calories: 131Sodium: 2347mgCarbohydrates: 35gFiber: 1gSugar: 26g