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Side shot of jar of quick pickled radishes with pinch bowl of pickling spices.
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Addictive Spicy Quick Pickled Radishes

These super addictive Spicy Quick Pickled Radishes are ready immediately! They're perfect for sandwiches, burgers, tacos, crackers and cheese, and more.
Course Appetizer, Condiment, Snack
Keyword pickled, pickling, produce, radishes, vegan, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Dana Sandonato

Equipment

  • One 16 oz glass canning jar with a lid (like a Mason jar)
  • Mandolin (optional, but preferred)

Ingredients

  • 1 bunch of fresh radishes, thinly sliced I recommend slicing your radishes with a mandolin on the thinnest setting. If you don't have a mandolin, slice the radishes as thin as you can.
  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  • 2 TBSP real maple syrup
  • 2 tsp kosher salt
  • 1 tsp pickling spices
  • 1 large garlic clove, peeled and smashed
  • 1 serrano or red chili, thinly sliced; seeds included Use half of the pepper if you don't want too much of a kick

Instructions

Preparing the radishes.

  • Slice off the top and bottom tips of the radishes. Then, slice the radishes with a mandolin set to the thinnest setting to get thin rounds. If you don't have a mandolin, you can use a sharp knife and slice the radishes yourself. This will add a bit of time.
  • Pack all of the radish slices into the canning jar. Add the pickling spices, smashed garlic clove, and sliced chili pepper to the jar as well; set aside.

Making the pickling brine.

  • In a small saucepan, whisk together the apple cider vinegar, water, maple syrup, and salt. Bring the mixture to a simmer, stirring occasionally, until the salt has dissolved and the mixture is cohesive. Remove the brine from the heat, and carefully pour it into the jar over the radishes. Set aside and let the mixture and radishes cool to about room temperature.
  • You can serve the pickled radishes as soon as they've cooled, or cover and refrigerate them for later. The radishes will keep in the refrigerator for several weeks, but they're best and most crisp within the first five days of pickling.