Go Back

Easy Refrigerated Pickled Radishes with Jalapenos

Print Recipe Pin Recipe
Servings: 1 Quart Jar
Course: dinner, lunch, Snack
Ingredients Method

Ingredients
  

  • 2 Cups thinly sliced radishes
  • 1 thinly sliced jalapeno
  • 2 cloves garlic, peeled and lightly smashes
  • 1 Cup white vinegar or apple cider vinegar
  • 1 Cup water
  • 1 Tbsp kosher or pickling salt
  • 1 Tbsp sugar
  • 1/2 tsp whole black peppercorns, optional

Method
 

Prepare the radishes.
  1. Wash the radishes well and trim off the tops and roots. Slice them into thin, even rounds.
Slice the jalapeno.
  1. Thinly slice one jalapeño. For a milder jar, remove the seeds and membrane first. If you like things spicy, leave them in.
Fill your jar.
  1. 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.
Make the brine.
  1. 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.
Pour the brine over the radishes.
  1. Carefully pour the warm brine over the radishes and jalapeños until they are completely submerged.
Cool and refrigerate.
  1. 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.
    2. Important: This is a refrigerator pickle recipe and has not been written or tested for shelf-stable canning. Keep the finished radishes refrigerated.