Serrano pickled radish slices…there's nothin' to it.
Slice up a Serrano pepper, boil a brine for about an hour until it slices nicely, pack radishes into jars, add the brine, and...wow!
Jump to:
Something incredible happens, and you have spicy/sweet, crispy, crunchy, salty, spicy/tangy, spicy, delicious pickled serrano radish slices.
Why you'll love these quick-pickled radishes!
Making pickled radish slices is as easy as mixing vinegar, salt, and sugar and adding thinly sliced radishes. The brine is a simple ratio that can be multiplied for larger batches. You can play with the flavor by adding fresh herbs like dill or tarragon or spices like black peppercorns, mustard seeds, coriander seeds, or red pepper flakes.
You can use the pickled radishes in any recipe where you usually use pickles, but I love them in sandwiches and tacos. They add great flavor, crunch, and color to these popular dishes! Here are four reasons you'll love this recipe:
- quick & simple - it can be made in as little as 15 minutes!
- Spicy - just the right amount of kick from hot peppers.
- Crunchy - fresh, crisp radishes are a delightful contrast to soft sandwich fillings.
- Delicious - tangy, sweet flavors that make your taste buds happy!
Ingredients + Supplies
To make these pickled radishes, you will need:
A mandoline. This is the one I use. It's cheap and works great!
A jar with a tight-fitting lid. I use this type of jar. You can also use a quart-sized mason jar or similar.
Radishes. I used red radishes for color and flavor, but you can use any type of radish you like for this recipe.
Serrano Peppers are what bring the heat to this side dish. You can slice it into rounds, but I like a quick slice right down the middle.
I use kosher salt for this recipe, but feel free to substitute table salt if that's what you have in your pantry (reduce the amount from 1 teaspoon to ¾ teaspoon).
Also, feel free to scale the recipe up or down depending on how many pickled radishes you want to make. We always eat them all within five days, so they never last long enough to be refrigerated in our house!
How to Quick Pickle Radishes
Start by prepping your radishes by cutting off and removing the radish greens, but don't throw them out! They are edible! Wash and slice your radishes as thin as possible.
Next, combine vinegar, water, salt, and sugar in a small pot. Bring to boil over medium-high heat. Stir to dissolve sugar and salt. Remove from heat.
Pack the radishes into a 1-quart Mason jar or another heatproof container with a lid. Pour the brine over them to cover. The radishes will float to the top; place a piece of parchment or wax paper on top of them to stay submerged as they pickle.
Serving Spicy Radish Pickles
These are quick and easy to prepare and are a perfect way to add some heat and crunch to your favorite dishes.
These pickles are super versatile because you can use them in many dishes, including tacos, salads, sandwiches, wraps, grain bowls, and more. The recipe is also easy to adapt with your own spices, depending on your taste preferences.
I've been keeping a jar of these pickles in the fridge for a few weeks now. I love having them on hand as a condiment for meals that need some extra flavor.
I love adding them to tacos, topping avocado toast, or adding them to salad for extra crunch. Also, try them in salsa, omelets, and scrambled eggs.
Quick Pickled Radish Tips
To make these super easy pickles, you only need to know a few things:
First, you only need a little salt. I use kosher salt because it's what I have at home. If you are using table salt, you'll likely need to cut the amount in half.
Use enough vinegar to cover the radishes and other vegetables with liquid. (I didn't measure it out.)
Any vinegar you have will work. I kept it simple with standard white vinegar, which I used for this recipe. Feel free to use apple cider vinegar, red wine vinegar, or any other type of vinegar that suits your fancy.
FAQ
Pickled radishes will typically last a few days in the fridge.
Pickled radishes can be eaten any time of year. They also make for a great side dish and can be served as a dipper for raw vegetables.
You can store the leftover pickled radishes in the fridge and eat them over a few days. If you have made more than you need, they will last up to 3 months in the refrigerator.
📖 Recipe
Spicy Serrano Pickled Radishes
These spicy serrano pickled radish slices fit the bill perfectly! They're crunchy and flavorful and slightly spicy in a way that makes them addictive. You will not be able to stop eating these!
Try them on sandwiches or tacos or salads or anything where you'd like some crunchy spice.
Ingredients
- 8 small red radishes, trimmed and thinly sliced (about 1 cup)
- 1 Serrano pepper thinly sliced down the middle
- 1 cup distilled white vinegar
- 2 tablespoons sugar
- 1 tablespoon Kosher salt or sea salt
Instructions
For the pickling liquid:
- Combine vinegar, water, salt, and sugar in a small saucepan.
- Bring to a boil.
- Remove from heat and allow to cool.
Prepare Radishes
- Slice radishes into very thin rounds using a mandoline or a sharp knife.
- Place in a sterilized quart jar with serrano pepper.
- Pour cooled pickling liquid over top until covered.
- Seal with lid and refrigerate overnight before eating.
- Once opened, will keep for 3-4 weeks in the refrigerator.
Notes
I recommend making a double batch of these because they are so good! I love having them on hand in my refrigerator because they make everything taste better. They are great on sandwiches, tacos, salads or just as an afternoon snack when you need something crunchy and salty to munch on!
Quick Pickled Radish Tips
To make these super easy pickles, you only need to know a few things:
You only need a little salt. I use kosher salt because it's what I have at home. If you are using table salt, you'll likely need to cut the amount in half.
Use enough vinegar to cover the radishes and other vegetables with liquid. (I didn't measure it out.)
You can use whatever vinegar you have on hand. My personal favorite is apple cider vinegar, and that is what I used for this recipe. You can use white vinegar or rice wine vinegar or any other type of vinegar that suits your fancy.
If you want to add sugar, be sure to taste it first. The radishes in this recipe are already sweet, so adding sugar just makes them sweeter. You may not want that! I didn't add any sugar to these pickled radishes!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 437mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
Comments
No Comments