Pickled Radish Seed Pods
Recipe type: Condiment
  • fresh picked radish seed pods
  • garlic cloves - peeled - I used 3 cloves per jar
  • fresh dill fronds - I used one full frond for each jar
  • dill seed heads - I used one full flower head per jar
  • ¼ cup pickling salt
  • 2 cups vinegar
  • 6 cups water
  1. Using scissors trim the stem end off the pods.
  2. Wash well and allow to dry.
  3. Peel cloves of garlic, I used 3 per jar.
  4. Shake the dill well to remove any bugs, give them a quick rinse under water and place on paper towels to dry.
  5. In a large pot combine the vinegar, water and salt.
  6. Heat on high and bring to a boil for 4 minutes to dissolve the salt.
  7. Place a dill seed head and 2 cloves of garlic in each hot sterilized jar.
  8. Fill the jars with the seed pods being sure to pack them tightly.
  9. Add a final clove and a dill frond to the top of the pods.
  10. Using a canning funnel fill each jar with the hot vinegar brine.
  11. Wipe the rims of the jars with a clean cloth.
  12. Place a hot lid and screw top of each jar, only until it is finger tight.
  13. Place the jars into a hot water bath in a large canner.
  14. Once the water boils process the jars for 15 minutes.
  15. Remove from canner after 15 minutes, allow to cool for 24 hours.
  16. They will be ready to eat in one week.
Recipe by Nutmeg Disrupted at http://nutmegdisrupted.com/pickled-radish-seed-pods/