Recipes

Cooking Times

Ready in: 3 hours
Prep time: 10 minutes
Cook time: 5 minutes
Serves: 2 quarts pickles

Ingredients

• 1 bunch Easter Egg Radishes
• 1 Daikon
• 1 cup Baby Carrots
• 1/2 White Onions
• 2 cups white vinegar
• 1 1/2 cups water
• 1/3 cup sugar
• 1 tbsp. black peppercorns
• 1 tbsp. kosher salt
• 1 tsp. whole cloves
• 1/2 tsp. whole coriander
• 2 bay leaves

Directions

1. Depending on size, halve, quarter or leave radishes whole. Peel and cut daikon into thin half moons and halve baby carrots lengthwise. Thinly slice white onion.
2. Divide the vegetables between 2 quart-size jars or 4 pint-size jars with lids.
3. Add the remaining ingredients to a medium saucepan and place over medium-high heat. Cook, stirring frequently until the sugar is dissolved.
4. Pour the liquid over the vegetables in the jars. Let cool to room temperature, then cover with lids and store in the refrigerator for up to 2 months.