Pickled Radishes (canning instructions)

PICKLED RADISHES (GREAT FOR SNACKING)

1 bunch red radishes (about 10-12)
1/2 cup cider vinegar                                                                                                              1 tsp liquid Stevia
1/4 cup water
2 t. kosher salt
1/2 t. mustard seed
1/4 t. black peppercorns
1 clove garlic - sliced

Slice radishes and set aside. In a heavy sauce pan combine vinegar, stevia, water, and salt. Cook until the mixture simmers with bubbles around the edge. In a sterilized pint size jar put in the radishes, spices, and garlic. Leave a 1/2" headspace. Pour the hot brine into the jar, remove the air with your rubber spatula, and add more liquid to measure to the 1/2" headspace. Put on the lids and rings, tighten finger tight. Process in a water bath for 15 minutes.
You will want to wait for about 10 days to two weeks for these to really get to the best flavor. Enjoy!

PICKLED RADISHES (GREAT FOR SNACKING)

1 bunch red radishes (about 10-12)
1/2 cup cider vinegar                                                                                                              1 tsp liquid Stevia
1/4 cup water
2 t. kosher salt
1/2 t. mustard seed
1/4 t. black peppercorns
1 clove garlic - sliced

Slice radishes and set aside. In a heavy sauce pan combine vinegar, stevia, water, and salt. Cook until the mixture simmers with bubbles around the edge. In a sterilized pint size jar put in the radishes, spices, and garlic. Leave a 1/2" headspace. Pour the hot brine into the jar, remove the air with your rubber spatula, and add more liquid to measure to the 1/2" headspace. Put on the lids and rings, tighten finger tight. Process in a water bath for 15 minutes.
You will want to wait for about 10 days to two weeks for these to really get to the best flavor. Enjoy!