Quick, Spicy Pickled Radishes were a surprise to me until my husband started serving them with tacos and salads and burgers. I couldn’t believe how easy they are to make, and how much zesty flavor and crunch they can add to your meal!
My husband makes dinner often, usually while I’m in the house somewhere, on the computer. Sometimes I have no idea what he’s up to in the kitchen, but it always works out!
Lately, he’s been calling me for dinner, and I’ve been digging into tacos (like these Slow Cooker Beef Carnitas Tacos) or salads that include thin, crunchy, pickled radishes. I love them!
Quick, Spicy Pickled Radishes
I asked him where they came from, and he tells me that he made them. What I didn’t realize is that Quick, Spicy Pickled Radishes are super easy to make, because I’m pretty sure I would have noticed a canning operation going on in the kitchen!
Since they’re so easy to make in small batches, he can make them often. I hope you’ll give these Quick, Spicy Pickled Radishes a try because they’re so tasty!
The thin radish slices turn pink as they begin to cool so not only are they delicious, but they’re pretty too. The color of the jalapeños doesn’t fare as well, but their job is to provide a little spicy kick!
The thing to remember is that they don’t last long (as in, sitting around in the refrigerator). They really should be eaten immediately, but they should keep in the fridge for no longer than a day.
If you like radishes just as they come, check out my recent recipe for Farro Salad with Asparagus, Radishes, and Lemon Vinaigrette. This salad is like a bowl of spring!
Pickled radishes are so different from the mellow radishes that I’ve made in the past, like these Roasted Radishes and Sautéed Kale with Citrus Salt, but just as easy to make.
I hope you try these Quick, Spicy Pickled Radishes soon for your next Taco Tuesday meal, or when you’ve got the grill going for burgers. They add a crunchy, zesty touch to dinner!
These small-batch, pickled radishes are a zesty treat. They're made to be used in one setting, but if kept in the refrigerator, you should use them within the next day. They're great with so many dishes! This recipe makes about 1/2 pint.
4.8 based on 4 review(s)
- 6 radishes, sliced thin
- 1/2 jalapeño
- pepper, sliced into rings, seeds removed
- 4 ounces water
- 4 ounces vinegar
- 5 tablespoons sugar
- 1/4 teaspoon salt
- Layer the radishes and jalapeño rings in a glass jar (1/2 pint size) and set aside.
- Bring the water, vinegar, sugar and salt to a boil. Remove from the heat and pour over the radishes and jalapeño slices.
- Set aside, uncovered, for about 30 minutes. The radishes should take on a pink color as they cool.
- Cover with a lid and refrigerate any unused portion, and use within a day.
These are really easy to make, and especially in this small batch. They're made to be used in one setting -- perfect for your next meal!