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 time
- 5 min
- Cook time
- No separate cook time
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.)