Pickled Radishes for Canning
“Cooking” Instructions
  1. Thoroughly wash radishes, cut tips and stems off and slice thinly.
  2. Combine the rest of the ingredients in a saucepan and heat over low heat, stirring constantly, until the sugar and salt dissolve.
  3. Layer sliced radishes in a sterilized mason jar and pour still warm pickling liquid over top.
Canning Instructions
  1. Wipe the rim and secure lid and ring.
  2. Process in a hot water bath for 15 minutes (for both pints and half-pints).