Got any extra radishes laying around? You can spend five minutes putting together this recipe and you’ll be able to munch on some Spicy Pickled Radishes for the next few weeks.
Yes, they’ll work great as a final garnish on your favorite tacos, but they are just as good straight from the jar so consider yourself warned!
How To Make Spicy Pickled Radishes
As the title of the post indicates, these dudes have some real zip!
Putting a whole jalapeno in a pint-sized jar will really fire them up, so if you want a milder batch consider starting with only 1/4 or 1/2 of the jalapeno. It only takes a sliver to infuse the radishes with heat as there is very little social distancing inside the jar 🙂
For a pint-sized jar you’ll need about 3/4 lb. radishes to fill it up.
That’ll be around 15 radishes depending on their size.
Be sure to give ’em a good rinse before you start chopping.
Sure, you could use a mandoline for this, but I usually just grab hold of the long end and slice them up with a knife, discarding the tops and bottoms.
For the brine, add the following ingredients to a saucepan and bring it to a boil:
3/4 cup white vinegar
3/4 cup water
1 teaspoon Kosher or sea salt
As usual, I don’t like any sweetness in my pickled goods, but there’s a chance you might!
In the past I’ve tried this recipe with a single teaspoon of sugar added to the brine. I still prefer the unsweetened version, but feel free to use that as a starting point for a sweeter batch.
Next, we’ll add the sliced radishes to a pint-sized Mason jar along with:
1 jalapeno sliced lengthwise (or less for a milder batch)
1 garlic clove sliced in half
freshly cracked black pepper
Pour the hot brine over the radishes. You should have enough to fill it to the brim.
Partially cover and let cool on the counter for a bit. Then seal and store them in the fridge.
Yes, you could munch on them a half hour from now and they’ll give you a good preview of their flavor, but they’ll taste best after resting in the brine overnight!
You can use these Pickled Radishes anywhere you would use Pickled Onions. I’ve been using small slivers on Birria Tacos lately, but you could also just munch on them straight from the jar if you want to jumpstart your day 🙂
And don’t forget that this quick pickling technique will give your kitchen immediate access to a full spectrum of pickled munchers, including these:
Spicy Pickled Radishes
- 3/4 lb. radishes (approx. 15)
- 3/4 cup white vinegar
- 3/4 cup water
- 1 teaspoon Kosher or sea salt
- 1 clove garlic
- 1 jalapeno (or less for a milder batch)
- freshly cracked black pepper
- Start by giving the radishes a good rinse. Then slice them up by hand or using a mandoline. I usually just grab hold of the root and slice them up with a knife, discarding the tops and bottoms.
- Add 3/4 cup white vinegar, 3/4 cup water, and 1 teaspoon salt to a saucepan. Bring this mixture to a boil and then set aside until you need it.
- Add the sliced radishes to a pint-sized Mason jar along with 1 peeled garlic clove cut in half, some freshly cracked black pepper, and 1 jalapeno sliced lengthwise. Keep in mind that using a whole jalapeno will give your radishes some real heat! For a milder batch, start with 1/4 or 1/2 of the jalapeno.
- Pour the hot brine over the radishes, filling the jar to the brim. Let this cool on the counter for a bit, then seal and store in the fridge.
- You can give them a taste right off the bat for a quick preview, but they won't have their full flavor until resting overnight in the fridge. They'll keep for weeks at a time in the fridge. (Note: instructions are not meant for long term canning.)
Want to see the latest recipe? It’s this fiery Mango Habanero Hot Sauce.