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!
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5 from 2 votes

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.)
Prep Time5 mins
Course: Side Dish
Cuisine: Mexican
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.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg