Photo by Tim Hussey

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4-5 pints

  • 4 pounds radishes, trimmed then halved or quartered
  • ½ cup salt + ½ teaspoon salt, divided
  • 5 cups water
  • 5 pods star anise
  • 5 slivers fresh ginger
  • 5 garlic cloves
  • 5 slices jalapeño
  • 4 cups white vinegar
  • 3 tablespoons sugar
  • 1 teaspoon red pepper flakes
  • 2 teaspoons mustard seeds
  • 2 teaspoons coriander seeds
  1. Dissolve ½ cup salt with about 5 cups water. Add radishes. Cover and refrigerate for 8 hours overnight.
  2. Drain and rinse, Place radishes in sterilized jars. Add a pod of star anise, one slice of ginger, one garlic clove, and one slice of jalapeño to each jar.
  3. Combine remaining ingredients in a medium pot and bring to a boil. Pour over radishes, leaving at least a ¼ inch of space at the top.
  4. Place sterilized lids on jars and hand tighten rings. Lower jars into boiling water. Set timer for ten minutes once water returns to a boil. Remove jars and place on towel.
  5. After jars have cooled slightly (about ten minutes) invert jars and leave for at least 12 hours. Ensure all jars have sealed properly by checking lids.
  • Recipe by Kevin Johnson of The Grocery in Charleston, South Carolina

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