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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 mins
Servings: 16
Calories: 6 kcal
Course: Side Dish
Cuisine: Mexican

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

    Cup of Yum
  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.)

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

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

% 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.