Spicy Pickled Radishes
on Jan 28, 2021, Updated Dec 20, 2023
Crispy, spicy, and super easy to make, Spicy Pickled Radishes come together in under 10 minutes of hands-on time. Put them in tacos, toast, sandwiches, or wraps; these give a zingy bite to them.
Here are some more radish recipes: Mooli Ki Sabzi, Mooli Raita, and Mullangi Sambar.
I have a little vegetable garden in my backyard, and we got a bumper crop of red globe radishes this year. In the quest to preserve most of them, I pickled them like you would pickle onions or cucumbers.
The result was great, and I have a new recipe to add to my pickles collection.
About Spicy Pickled Radishes
Looking for something that will add an instant twist to your recipes? Then it would be best to try these Spicy Pickled Radishes.
Tangy, sweet, and spicy, this quick radish pickle is very easy to make, and you can use it everywhere you use pickled onions.
I like it better than pickled onions as it does not overpower the flavors of other ingredients. This quick pickle is also a great way to use your leftover radishes.
Pickled Radish is an instant pickle, and you can start using it as soon as you make it; there is no need to ferment it.
I have met people who hate raw radish but still love pickled radish. Once mixed with red wine vinegar, salt, and honey, radish loses its bitter bite and mellows to sweet, salty, and sour pickle flavors. So, if you are one of those people, try pickling the radishes once; I am sure you will become a convert, too.
Ingredients
Radish – I used red globe radishes, but you can use any variety of radishes available. Black radish, Daikon radish, and Red radish all work well.
For Pickling – To pickle these radishes, you will need red wine vinegar, water, salt, honey, red pepper flakes, whole peppercorns, and whole garlic.
You can replace red wine vinegar with white vinegar or apple cider vinegar.
Red pepper flakes and whole peppercorns give the pickle a lovely heat. Add a little honey for a hint of sweetness. For a vegan version, you can use maple syrup instead of honey.
Whole garlic adds a nice flavor, too. Make sure to add whole garlic cloves and not chopped or crushed ones.
Some people add mustard seeds to get that hint of mustard in the radish. Try adding ½ teaspoon mustard seeds for flavor change.
Try adding sliced onions, carrots, and radishes for an interesting pickle combination.
You can also add chopped Jalapeno if you like your pickle spicier.
How To Make Spicy Pickled Radishes
Preparation
Wash ½ pound (250 g) of radishes and remove any dirt on their surface. Discard the leaves and chop off ½ inch of the top and bottom. You can peel the radish using a vegetable peeler if you wish to. I like to keep the peel, as it gives the pickle a nice, vibrant color.
Slice the radishes into thin slices (1 mm) using a mandolin slicer or a knife. I like thin slices as they soak up the flavors well.
Peel 5-6 garlic cloves and gather the remaining ingredients.
Make The Pickle
Pack the radish slices in a clean glass jar. Set aside.
In a measuring cup, combine the following ingredients.
- ½ cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 and ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 7-8 whole peppercorns
- 5-6 peeled garlic cloves
- 1 cup of warm water
Stir to dissolve the sugar and salt.
Pour this pickling mixture over your sliced radishes and let them sit for an hour.
After an hour, cover the jar with a lid and store it in the fridge for up to a month.
Frequently Asked Questions
Once you have finished all the pickled radish slices, you can use the leftover vinegar mixture up to 2 times to pickle more radish. For a nice tang, you can add this mixture to your marinades, salad dressings, soups, stews, etc.
Once you make this instant pickled radish, you can use it immediately or refrigerate it in an airtight container for up to a month. Just bring it out and use it whenever you need to add it to recipes.
Yes, you can freeze the radish pickle. Transfer it to an airtight container, cover it tightly with a lid, and freeze until completely solid. It will stay good for about a year. Thaw the pickle in the fridge for 24 hours before serving.
Serving Suggestions
Add pickled red radish to Tacos, Burgers, Wraps, Salads, Toast, Sandwiches, Vegetable Stir-Fries, and more.
They are a great addition to cheese boards and make excellent food gifts.
You can also use it to top cold summer soups. It is also used as a condiment in popular Korean, Chinese, and Japanese recipes.
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Spicy Pickled Radishes Recipe
Ingredients
- ½ pound radish (250 g)
- ½ cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 and ½ teaspoons salt
- ½ teaspoon red pepper flakes
- 7-8 whole peppercorns
- 5-6 whole garlic cloves (peeled)
- 1 cup warm water
Instructions
- Wash radishes and remove any dirt on their surface. Discard the leaves and chop off ½ inch of the top and bottom. You can peel the radish using a vegetable peeler if you wish to. I like to keep the peel, as it gives the pickle a vibrant color.
- Slice the radishes into thin slices (1 mm) using a mandolin slicer or a knife. I like thin slices as they soak up the flavors well.
- Pack the radish slices in a clean glass jar. Set aside.
- In a measuring cup, combine red wine vinegar, sugar, salt, red pepper flakes, peppercorns, garlic cloves, and warm water.
- Stir to dissolve the sugar and salt.
- Pour this pickling mixture over your sliced radishes and let them sit for an hour.
- After an hour, cover the jar with a lid and store it in the fridge for up to a month.
It turned out really well, used for sandwiches and burgers. I had one doubt, after using the pickled veggies, can we reuse the vinegar mix or throw it to prepare fresh?
You can use it for 2 more times.
I love making pickles! Never made a radish based pickle before so this recipe is ideal for me to try. I imagine these would be delicious tossed into a salad – or topped on some toast in the morning!
This one turned out awesome Thalia. I layered in my burger.