Pickled Radish Seed Pods
Recipe type: Condiment
Cuisine: Pickle
- 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
- ΒΌ cup pickling salt
- 2 cups vinegar
- 6 cups water
- Using scissors trim the stem end off the pods.
- Wash well and allow to dry.
- Peel cloves of garlic, I used 3 per jar.
- Shake the dill well to remove any bugs, give them a quick rinse under water and place on paper towels to dry.
- In a large pot combine the vinegar, water and salt.
- Heat on high and bring to a boil for 4 minutes to dissolve the salt.
- Place a dill seed head and 2 cloves of garlic in each hot sterilized jar.
- Fill the jars with the seed pods being sure to pack them tightly.
- Add a final clove and a dill frond to the top of the pods.
- Using a canning funnel fill each jar with the hot vinegar brine.
- Wipe the rims of the jars with a clean cloth.
- Place a hot lid and screw top of each jar, only until it is finger tight.
- Place the jars into a hot water bath in a large canner.
- Once the water boils process the jars for 15 minutes.
- Remove from canner after 15 minutes, allow to cool for 24 hours.
- They will be ready to eat in one week.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/pickled-radish-seed-pods/
3.5.3251