Spicy Quick Pickled Radishes
These homemade spicy pickled radishes are quick and easy to make, adding a burst of vibrant flavor to any dish. Thinly sliced radishes are infused with a tangy brine of vinegar, honey, and spices, creating a zesty and crunchy snack perfect for snacking or enhancing your favorite meals. Enjoy these pickles straight from the jar or incorporate them into salads, sandwiches, and more for a delicious twist on your culinary creations.
— Constant Cookbook
Ingredients
- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Instructions
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Cook Time
2M
Prep Time
PT10M
Nutrition
- Serving Size: 1/4 cup
- Calories: 53 calories
- Sugar Content: 10.5 g
- Sodium Content: 941.4 mg
- Fat Content: 0.1 g
- Saturated Fat Content: 0 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 12 g
- Fiber Content: 0.7 g
- Protein Content: 0.6 g
- Cholesterol Content: 0 mg
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