Description

Pickled radishes bring crunch, tang, and vibrant pink color to tacos, sandwiches, and bowls. These quick refrigerator pickles take just minutes to make and last for weeks.

Ingredients

1 pound fresh radishes, thinly sliced

1 jalapeño, sliced (optional)

2 cloves garlic, smashed

3/4 cup white vinegar

3/4 cup water

2 tablespoons granulated sugar

1 tablespoon salt (kosher or sea salt)

1/2 teaspoon whole black peppercorns

1/2 teaspoon mustard seeds

1/4 teaspoon red pepper flakes

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Instructions

1. Wash radishes thoroughly and trim off the tops and bottoms. Slice them super thin using a mandoline (about 1/8 inch thick) or a sharp knife.

2. Pack the sliced radishes into a pint-sized mason jar along with smashed garlic cloves, jalapeño slices (if using), peppercorns, mustard seeds, and red pepper flakes. Press them down gently.

3. Combine vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat, stirring until sugar and salt completely dissolve. Don’t boil it.

4. Carefully pour the hot brine over the radishes, filling the jar to the top. Make sure all radishes are submerged. Give it a gentle shake to release air bubbles.

5. Let the jar cool on the counter for about 30 minutes. You’ll see the radishes start turning the brine pink immediately. Once cooled, seal with the lid.

6. Pop in the fridge for at least 1 hour before eating, though overnight is even better. The flavors deepen as they sit.

Notes

Use kosher or sea salt only. Table salt contains iodine and anti-caking agents that cloud the brine.

Slice them thin for faster pickling and better crisp-tender texture. Thick slices take forever to pickle.

Save the brine after you finish the radishes! Strain it and use it to quick-pickle cucumbers, onions, or carrots.

Add a cinnamon stick to the jar for subtle warmth that makes these pickled radishes unforgettable.

Use radishes that are firm and fresh. Soft or spongy radishes won’t give you maximum crunch.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Pickling
Cuisine: Mexican