Today was the day I planned to harvest all our RADishes. They were getting to be huge and I was told the longer you wait the more bitter they will become. So I decided that I was going to make pickled RADishes with most and save the rest for snacks and salads in the fridge.
So the harvest began...
They were overflowing!!
I brought them inside and removed all the greens, scrubbed them and sliced them.
Lucky guys!!
Back in the kitchen and washed up I prepped the vinigar for the pickling
1/2 cup apple cider vinigar
1/2 cup white vinigar
1/2 cup water
1/2 cup brown sugar
3 tsp salt
Then brought it to a boil stiring till sugar was fully dissolved.
Meanwhile I sliced a couple cloves of garlic and my dill and put it aside.
Once my jars were sterilized I filled them almost to the top with my sliced RADishes, garlic and dill. I also added some pepper corns.
Then I filled them to the same level with my vinigar liquid.
Places the lids on tight and popped them back in the boiling water to finish the canning process for about 15 minutes.
Once the time is up, place them on the counter and before you know it the jars will be all sealed. Your hard work has payed off! Beautiful,delicious, homegrown and made pickled RADishes!!
Yummmm!