Making Spicy Pickled Radishes
I love growing radishes.
They are easy, require little attention to thrive, and are ready to harvest within a month to six weeks. Talk about a bang for your buck crop! But sometimes I’m a little stumped as to how to use them all. There are only so many sandwiches, salads, and veggies on toasts I can eat in a day. This recipe solves that problem, and dare I say makes radishes even more delicious.
This recipe is for refrigerator pickles — it’s not a canning recipe. These pickles can be enjoyed immediately, but should be kept in the refrigerator and eaten within a month. They don’t last that long in our house, though!
How to Make Spicy Pickled Radishes
What you’ll need:
Bunch of Radishes
Red Pepper Flakes
White Wine Vinegar
Jars & Lids
Start by washing and trimming the ends off your radishes, then slice them into very thin discs.
Then pack the radishes into your jars, tamping them down to ensure a good fit.
Add your spices — 1 tsp of red pepper flakes, 1 tsp of mustard seeds, and 2-3 garlic cloves per jar.
Prepare your brine — bring water, white wine vinegar, maple syrup, and salt to a boil. For a small batch, use 1 cup water to 1 cup vinegar, with 1 tablespoon syrup and 1 tablespoon salt. Adjust ratios for larger batches.
Once the brine boils, carefully pour it over your radishes, making sure to cover them completely.
Seal your jars and enjoy!
These are tasty in sandwiches, as a side for dinner, but they’re also delicious all on their own!