Now Reading
Spicy Pickled Radishes

Spicy Pickled Radishes

With a refreshing crunch and loaded with zest and a touch of spice, these quick pickled radishes are easy to make and throw on burgers, tacos, salads, and more.

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.

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.

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 any dinner.

See Also
Spicy Heirloom Tomato Relish

Spicy Pickled Radishes

Spicy Pickled Radishes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Pickled Radishes


  • Author: Patricia Conte
  • Total Time: 40 minutes
  • Yield: 1 /2 pint 1x

Description

With a refreshing crunch and loaded with zest and a touch of spice, these quick pickled radishes are easy to make and throw on burgers, tacos, salads, and more.


Ingredients

Units Scale
  • 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

Instructions

  1. Layer the radishes and jalapeño rings in a glass jar (1/2 pint size) and set aside.
  2. Bring the water, vinegar, sugar and salt to a boil. Remove from the heat and pour over the radishes and jalapeño slices.
  3. Set aside, uncovered, for about 30 minutes. The radishes should take on a pink color as they cool.
  4. Cover with a lid and refrigerate any unused portion, and use within a day.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side
  • Method: Boiling
  • Cuisine: Mexican

Keywords: Spicy, pickles, pickled radishes, tacos, taco tuesday, mexican food, radishes

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top