Easy Quick Pickled Radishes

Make these zesty, tangy pickled radishes to serve with salads, sandwiches, or as an easy side dish. You'll love their crunch!

5 from 6 votes

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Prep Time: 15

Total Time: 15

Servings: servings

Author: Kris Bordessa, National Geographic author

Measure prepared veggies into a large mixing bowl; toss to combine.
1/2 jalapeño pepper, 6 cups radishes, 2 cups red onion
Divide the vegetables between two quart-size jars, pressing to pack tightly.
Combine vinegar, water, sugar, and salt in a measuring cup; stir to dissolve the sugar and salt.
2 1/2 cups rice wine vinegar, 2 cups water, 1/2 cup sugar, 2 teaspoons sea salt
Pour brine over the vegetables in the jar. Screw on a lid and refrigerate for several days before sampling.

Recipe yields 4 pint jars.
Feel free to omit the hot pepper to eliminate the heat or increase how much you add for more spice. No fresh pepper? You can use 1/2 teaspoon red pepper flakes instead.
Radish pickles will last for several months in the fridge.