Canning Honey Pickled Radishes
Serves: 6-8 half pint jars
  • 2 pounds radishes (without tops & roots)
  • 2.5 c water
  • 2 TB unrefined sea salt
  • 1.5 c water
  • 1.25 c vinegar
  • ¾ c raw local honey
  • ¼ c red wine vinegar
  • 2 TB peppercorns
  1. Thinly slice radishes with mandoline slicer.
  2. Add sliced radishes to large glass or stainless steel bowl with 2.5 cups water and 2 TB salt. Cover and chill for 1-2 hours.
  3. Sterilize 6-8 half pint canning jars.
  4. Drain radishes and rinse, then set aside.
  5. Combine 1.5 cup water, vinegar, honey, red wine vinegar, and peppercorns in a medium saucepan over high heat.
  6. Bring to a boil, stirring occasionally.
  7. Reduce heat, cover, and allow to simmer for about 15 minutes.
  8. Pack radishes into hot, clean half pint jars.
  9. Add hot vinegar mixture, leaving ¼ inch headspace.
  10. Make sure some peppercorns get into each jar.
  11. Wipe jar rims and adjust lids.
  12. Process filled jars in a boiling water canner for 10 minutes.
  13. Discard any leftover vinegar mixture. I recommend tossing it in the compost pile!
Recipe by Yankee Homestead at