You're only 30 minutes away from crunching into spicy, quick-pickled radishes that make any meal a little more interesting.
Tacos are a common occurrence in this household, so I'm always on the lookout for ways to change up the fillings and toppings. (Past favorites include crunchy avocado wedges and tropical fruit salsa.)
The other day I felt inspired to quick-pickle the bunch of radishes in my fridge. I've been using them on black bean tacos and all things Mexican (plus just about everything else) since. Radishes are one of those veggies that just work for pickling. Slightly spicy with refreshing crunch.
Unlike fermented pickles, quick pickles are ready fast—like by the time the rest of your dinner is ready fast. This is hands down the easiest way to make your own pickled veggies at home.
How to Make Quick-Pickled Radishes
Stir thinly sliced radishes, smashed garlic cloves, a chile pepper (leave it out if you don't want the heat), rice vinegar, water, sugar, and salt. Cover, refrigerate, wait about 20 minutes, eat. So easy.
If you don't have radishes, try this recipe with thinly-sliced carrots or red onion. (Or try a combo with all three!)
Use pickled radishes as a condiment on Mexican food, sandwiches, salads, or peanut noodles. They'd also make a delicious addition to basically any summer-BBQ recipe. Nothing wrong with eating them straight out of the jar, either!
- 12-14 radishes, thinly sliced (1 bunch, see note)
- 3 cloves garlic, peeled and smashed
- 1 chile pepper, halved and smashed (such as Thai chile pepper, optional, see note)
- ½ cup rice vinegar
- ½ cup water
- 2 tablespoons sugar (see note)
- 2 teaspoons salt
- Stir radishes, garlic, chile pepper, rice vinegar, water, sugar, and salt in a jar with lid. Cover and refrigerate at least 20 minutes.
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