Spicy Pickled Radishes
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5
8 reviews
Excellent
Spicy Pickled Radishes
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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! (Note: instructions are not meant for long term canning.)
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Ingredients
- 3/4 lb. radish approx. 15
- 3/4 cup white vinegar
- 3/4 cup water
- 1 teaspoon kosher salt or sea salt
- 1 clove garlic
- 1 jalapeno pepper or less for a milder batch
- black pepper freshly cracked
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 Information
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Calories
6kcal
(0%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
154mg
(6%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
9IU
(0%)
Vitamin C
4mg
(4%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 6 kcal
% Daily Value*
| Calories | 6kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 154mg | 6% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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