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Spicy Pickled Radishes

July 10, 2020 By Patrick 6 Comments

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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. 

One pound of radishes

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. 

Radishes after being sliced up

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

Making the vinegar brine

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. 

Mason jar of sliced radishes filled to the brim with brine

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!

I love making a quick batch of these Spicy Pickled Radishes when I have extra radishes laying around. It only takes 5 minutes to put them together and you'll be able to munch on them for weeks! 

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:

  • Pickled Jalapenos
  • Pickled Tomatillos
  • Pickled Onions
  • Pickled Cabbage 

Buen Provecho. 

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I love making a quick batch of these Spicy Pickled Radishes when I have extra radishes laying around. It only takes 5 minutes to put them together and you'll be able to munch on them for weeks!

Spicy Pickled Radishes

I love making a quick batch of these Spicy Pickled Radishes when I have extra radishes laying around.  It only takes 5 minutes to put them together and you'll be able to munch on them for weeks! (Note:  instructions are not meant for long term canning.)
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Servings: 16
Calories: 6kcal
Author: Mexican Please

Ingredients

  • 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

Instructions

  • 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.)

Notes

In the past I've tried this recipe with a single teaspoon of sugar added to the brine, but I prefer the unsweetened version.  Feel free to use that as a starting point for a sweeter batch. 
A non-reactive container is best to house the vinegar brine, with glass being the preferred choice.   It's also best practice to use a non-reactive pan when heating up the vinegar. 
Table salt is not recommended as it typically has additives and this can negatively affect the brine.  Kosher, sea, or pickling salt are recommended.
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Want to see the latest recipe?  It’s this fiery Mango Habanero Hot Sauce. 

This Mango Habanero Hot Sauce has some real heat so consider yourself warned! Just a drop or two will do the job. mexicanplease.com

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Filed Under: Appetizers/Sides, Most Recent, Vegetarian

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Reader Interactions

Comments

  1. Susan

    March 23, 2021 at 2:08 pm

    Can these be hot water bathed

    Reply
    • Patrick

      March 26, 2021 at 2:09 pm

      Hey Susan! I haven’t tried that with this recipe yet so I can’t speak from experience on that one. Cheers.

      Reply
  2. Esther

    July 12, 2020 at 8:51 am

    5 stars
    Pickled a batch of radishes yesterday. Barely waited 24 hours before sampling them; yummm! Used the entire jalapeno, & it was worth it!

    Thanks for another great recipe, Patrick!

    Reply
    • Patrick

      July 14, 2020 at 3:29 pm

      Thanks Esther, so good to hear this one was a keeper for you! Also good to hear that you used the whole jalapeno 🙂 Cheers.

      Reply
  3. Mary

    July 11, 2020 at 2:16 am

    Sounds fantastic..
    love munching on pickled fresh vegs. 🙃

    Reply
    • Patrick

      July 14, 2020 at 3:32 pm

      Thanks Mary!

      Reply

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