Want an easy way to brighten tacos and other dishes? Quick-pickled vegetables make a tangy, flavorful condiment. I developed this Mexican Pickled Radishes with Jalapeños recipe to use up an early spring radish surplus — and the results are crisp, bright, and a little spicy.
Health benefits of radishes
Radishes belong to the cruciferous family alongside cabbage, cauliflower, Brussels sprouts, broccoli, and kale. They offer antioxidants and compounds that may have anti-cancer and anti-fungal effects, and they provide vitamin C plus nutrients such as folate, fiber, riboflavin, potassium, magnesium, vitamin B6, manganese, copper, and calcium.
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Young spring radishes -
Radishes past their prime, but still tender and delicious
Our spring radishes
Jamie sowed two 10′ rows of Champion radishes in the greenhouse on March 8. The first photo was taken April 18 when the radishes were young and crisp — we’ve enjoyed them raw in salads since then.
The second photo shows the crop a few weeks later. Some roots have grown large and a few have split. Splitting can result from uneven watering or simply from age, but even the larger roots remain tender and flavorful; I trim away any damaged spots.
Recipe creation
When I decided to pickle a pint of radishes I researched a few brines and created a version that wouldn’t be too vinegary or overly salty and that avoided refined sugar. The brine is half apple cider vinegar and half water, brightened with fresh lemon juice and sweetened lightly with raw honey. I kept the salt low and added jalapeño and whole black peppercorns for heat. Garlic, ginger, and a touch of star anise round out the flavor and contribute extra aroma. These pickled radishes are an excellent, spicy topping for tacos, bowls, sandwiches, or salads.
Not for canning
This recipe is designed for refrigerated pickles and should be kept cold and eaten within about a week for best texture and flavor; longer storage can make the radishes limp. Do not can this recipe — it has not been lab-tested. For canning, always follow lab-tested recipes from reliable sources such as the National Center for Home Food Preservation, university extension services, or established preserving guides.
Method Overview
- Trim and thinly slice radishes, jalapeños, garlic, and ginger; pack into a pint jar
- Gently warm water, vinegar, lemon juice, peppercorns, salt, honey, and star anise until salt and honey dissolve
- Pour the warm brine over the vegetables, cool, then refrigerate
Mexican Pickled Radishes with Jalapeños
Equipment
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pint-sized jar
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small saucepan
Ingredients
- 8 ounces radishes (a bunch), thinly sliced
- 1–2 medium jalapeño peppers, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon minced ginger root
- 4 ounces water
- 4 ounces apple cider vinegar
- juice from one lemon, freshly squeezed
- 1/2 teaspoon whole peppercorns
- 1 teaspoon Himalayan sea salt
- 1 tablespoon raw honey
- 1 star anise, optional
Instructions
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Prepare radishes, jalapeños, garlic, and ginger; layer them in a clean pint jar.
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Combine the remaining ingredients in a small saucepan over low heat. Stir until the salt and honey dissolve. Keep the brine under 100°F (38°C) if you want to preserve some of the raw honey’s nutrients—use a thermometer if you have one.
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Pour the warm brine over the vegetables, cover, and let cool to room temperature. Refrigerate. The pickles are ready in a few hours but develop more flavor the longer they sit.
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Consume within about a week for best texture; longer storage can soften the radishes.
Nutrition
Are sprouting garlic cloves safe to eat?
We store garlic from last year in a makeshift cold cellar, and many bulbs have sprouted pale green shoots. Sprouted garlic is safe to eat, though the green shoots can be slightly bitter; I remove them for a milder taste. Even as the stored garlic ages, I find it sweeter and less sharp than typical store-bought bulbs.
If you enjoy this recipe, you might also like my Pickled Red Onions (no sugar) recipe.