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Radishes are one of those vegetables we always seem to plant a little extra of, and for good reason! They’re easy to grow, they don’t take up much garden space, and around here, we actually love eating them.
But as much as we enjoy fresh radishes straight from the garden, one of my favorite things to do with an abundant harvest is make pickled radishes with jalapeños.
They’re tangy, crunchy, a little spicy, and ridiculously easy to make. We pile them onto tacos, toss them into salads, add them to sandwiches and wraps, or sometimes just grab a few straight out of the jar.
And that bright pink color they develop after sitting in the brine? Almost too pretty to eat. Almost.
Why We Always Plant Extra Radishes
Radishes are one of my favorite things to tuck into the garden because they grow so quickly. While I’m waiting (and waiting…) for tomatoes, peppers, and everything else to get their act together, radishes are already giving us something to harvest.
Since we love them so much, I intentionally plant extra so I know I’ll have enough to make a few jars of these pickled radishes.
Adding jalapeños gives them just the right amount of heat without overpowering the tangy radish flavor. You can easily adjust the spice level depending on your family, too.
What Do Pickled Radishes Taste Like?
If you’ve never pickled radishes before, the flavor changes quite a bit from eating them raw.
The vinegar mellows some of that sharp radish bite while giving them a tangy, slightly sweet flavor. They stay wonderfully crunchy, and the jalapeños add a little kick.
Basically, they’re the kind of condiment that makes you start looking around the kitchen for things to put them on.
Ingredients
Method
- Wash the radishes well and trim off the tops and roots. Slice them into thin, even rounds.
- Thinly slice one jalapeño. For a milder jar, remove the seeds and membrane first. If you like things spicy, leave them in.
- Add the sliced radishes, jalapeño, garlic, and peppercorns to a clean quart-size mason jar. I like to alternate the radishes and jalapeños a little so everything is distributed throughout the jar.
- Add the vinegar, water, salt, and sugar to a small saucepan. Heat just until the salt and sugar dissolve, stirring occasionally. There's no need to boil it for an extended period.
- Carefully pour the warm brine over the radishes and jalapeños until they are completely submerged.
- Let the jar cool before adding the lid and placing it in the refrigerator.Try to give them at least 24 hours before eating so the flavors have time to develop. They're even better after a couple of days.
How Spicy Are They?
That’s completely up to you.
For just a hint of heat, use half a jalapeño and remove the seeds and membrane. For our preferred version, I like using a whole sliced jalapeño.
And if your garden happens to give you one of those mysteriously fiery jalapeños that makes you question every decision you’ve ever made…well, that’s between you and the pepper.
Our Favorite Ways to Use Pickled Radishes
These don’t last very long in our refrigerator because there are so many ways to use them.
Our absolute favorite is tacos. A few pickled radishes on top of tacos adds crunch, acidity, and just enough heat to make everything taste better.
They’re also delicious on:
- Taco bowls
- Salads
- Burritos
- Nachos
- Sandwiches
- Burgers
- Wraps
- Grain or rice bowls
- Avocado toast
- Pulled pork or shredded chicken
They’re especially good with rich or cheesy foods because that tangy vinegar flavor cuts right through them.
A Simple Way to Preserve the Garden Harvest
One of my favorite parts of growing our own food is finding simple ways to use every bit of what comes out of the garden. Not everything needs to become an all-day canning project.
Sometimes it’s as easy as slicing up a basket of radishes, tossing in a jalapeño, pouring brine over everything, and sticking the jar in the refrigerator.
That’s exactly why we intentionally plant extra radishes every year. We eat plenty fresh, but I always want enough left over for a jar—or two—of these.
Taco night without pickled radishes just isn’t quite the same.
So plant a few extra radishes, toss a jalapeño in the jar, and consider yourself officially prepared for taco night.
Happy growing, pickling, and eating straight from the jar!
From our homestead to yours,
Eliza
Shop My Favorite Homestead Kitchen Supplies
If you’re looking for the jars, vegetable chopper, and other kitchen tools I use for preserving our garden harvest, you can find my favorites here: