Canning radishes is only safe if they are pickled first. Cut the radishes into ¼ inch slices, and pack the radishes into pint jars. Prepare pickling brine and pour it hot over the radishes, leaving 1/2 inch headspace. Process in a water bath canner for 10-15 minutes per altitude.
How to Pickle and Can Radishes
Is it your first time pickling radishes? It’s easy to turn refrigerator pickles into shelf-stable pickles by water bath canning. The first step is to prepare the freshly picked radishes and make the brine!
- Prepare two pounds of fresh radishes by rinsing them thoroughly under cool running water.
- Cut off the root ends. Remove the greens.
- Using a sharp paring knife or mandolin, chop your radishes into thin round ¼-inch slices.
- Combine 2.5 cups of water with two teaspoons of canning or pickling salt in a separate plastic or glass bowl. Add radish slices and stir the mixture until the salt dissolves. Cover the mixture and set aside to marinate for 1-2 hours.
- After marinating for two hours, place them in a colander, rinse well with cold water, and drain.
- In a medium-large pot or saucepan, add 1 3/4 cups white wine, 1 cup white vinegar, three teaspoons sugar, two teaspoons whole peppercorns, ten garlic cloves, and ½ teaspoon of allspice. You can also substitute white wine vinegar for apple cider vinegar (5%).
- Place the vinegar mixture on a stovetop and bring it to a rolling boil, stirring until the sugar dissolves.
- Cover and simmer the mixture over low-medium heat for 15 minutes.
- Once the pickling liquid and radishes are ready, it’s safe to process them in a water bath canner.
- Inspect your canning jars for cracks or imperfections. Wash them together with canning lids and rings in clean, warm soapy water. Rinse the pint jars and submerge them in simmering water until ready to use.
- Fill your water bath canner halfway with water. Position a jar rack and start heating the water.
- Fill hot sterilized pint or half-pint jars with the marinated and rinsed radishes, leaving ¼ inch headspace.
- Ladle the hot pickling liquid over the radishes. Add any extra spices as desired, ensuring the spices are evenly distributed between the jars.
- Run a non-metallic utensil or bubble popper around the jar edges to remove air bubbles.
- Wet a clean paper towel or cloth with hot water and wipe the jar rims.
- Center new canning lids over the tops of the jars. Apply the screw bands, and twist them until they are fingertip tight.
- Carefully load the filled jars into your water bath canner using canning tongs. Bring the water to a rolling boil, then cover the canner with a lid.
- Set a processing time of 15 – 25 minutes, per your elevation:
Processing time for pickled radishes in a water bath canner.
|Altitude (ft)||0 – 1,000||1,001 – 6,000||6,001 +|
|Pint jars||15 minutes||20 minutes||25 minutes|
- Once the time is up, turn off the stove. Wait for five minutes before removing the jars from the boiling water canner. Transfer them with a jar lifter and place them on a towel-covered countertop to cool.
- Allow them to cool undisturbed for 12-24 hours.
- Remove the screw bands, then confirm the jars are sealed by pressing the center of each lid. Sealed jars have lids that don’t flex up and down.
- Place any unsealed jars in a refrigerator and use them within a week. Label and store sealed jars in a clean, cool, dry place.
Is There a Way to Pickle Radishes Without Canning?
Yes – quick pickles do not require canning. Also known as refrigerator pickles, this is a type of vinegar-pickling where you make a brine by combining pickling salt, granulated sugar, vinegar with 5% acidity, and water in a small saucepan. The brine is boiled and then used to preserve the pickles.
- Sterilize canning jars, lids, and ring bands.
- Place fresh spices such as black pepper, mustard seeds, red pepper flakes, or bay leaf in each jar.
- Add freshly sliced radishes to the jar and pour the prepared pickling brine over them, submerging them completely.
- Apply canning lids and bands, and cool the mixture to room temperature.
- Store the pickles in a refrigerator and use them within two weeks.
How to Keep Pickled Radish Crunchy
Here are some practical tips for tasty, crunchy, pickled radishes:
- Fresh is the best: Use young, firm, fresh radishes for your pickles.
- Pickle high-quality radishes: Starting with good radishes ensures you make pickles with a crunchy, desirable texture.
- Avoid over-processing when canning: Excessive heat destroys the pectin structure in most fresh veggies, including radishes.
- Keep them covered: Keeping the radishes fully submerged in pickling liquid keeps them moist and crunchy.
- Use Pickle Crisp: Use food-grade calcium salt or Ball Pickle Crisp to firm the pectin structure of pickled vegetables, making them crunchier.
- Soak in ice before pickling: Allow your radishes to sit in ice for 4-5 hours before pickling.
Can Radishes Be Canned in a Pressure Canner?
Yes – radishes have a pH of 6.5-7.0 and are low-acid vegetables best processed in a pressure canner to eliminate the risk of botulism. According to the National Center for Home Food Preservation, all low-acid foods should be processed at 240-250°F. A pressure canner is the only canner that is capable of reaching this temperature range.
However, most canners prefer to pickle and water bath can radishes to avoid the mushy texture that results from pressure canning radishes.
What Types of Radishes are Best for Pickling and Canning?
It’s possible to can or pickle any radish. However, some types are better suited for pickling and canning due to their size, firmness, mild-sweet flavor, and vibrant color. These varieties include:
- Black Spanish
- Daikon long white
- French breakfast
- Watermelon radish
- White hailstones
What is the Best Way to Serve Pickled Radish?
Pickled radishes are a versatile ingredient that can be enjoyed as a healthy snack or added to meals. There are unlimited options when serving them. You can add them as a topping for sandwiches or put them on deep-fried chicken. They can also serve as a substitute for dill pickles on bratwurst or burgers.
The most popular way to serve pickled radish is as a topping for homemade tacos or nachos. This vegetable magically transforms tacos into a crunchy, tangy crowd-pleaser during any weeknight dinner.
How to Store Canned Pickled Radishes
Like other canned vegetables, store radishes in a cool, dry, dark place with a temperature between 50-70°F. High or fluctuating temperatures can cause canned radishes to spoil faster.
How Long Can You Store Pickled Radish?
Pickled radishes can last up to 6 months in a refrigerator, while canned pickled radishes are shelf stable. According to the USDA, all unopened canned goods have a shelf life of one year. While this is their best-used-by-date, you can still enjoy the canned veggies for up to 18 months.