Spicy Mexican Pickled Radishes Recipe
This Spicy Mexican Pickled Radishes Recipe is just a slight variation on classic Mexican pickled jalapenos and carrots by adding in radishes to the mix. These are so fast and easy to make and is an excellent way to preserve your radish harvest.
Radishes are one of the first crops ready for harvest in the spring. After a long winter, I am so thrilled to finally have some fresh eating from the garden. I can definitely appreciate eating loads of radishes fresh in salads, but sometimes you have so many you can’t really keep up. If you leave them in the ground too long, they get can get “pithy”. The chickens are the only ones who will still appreciate them at that point. So what’s the solution? Pickling them of course! And who doesn’t love pickled vegetables?
Have you ever had those pickled jalapenos and carrots when you go out to eat at an authentic Mexican restaurant? They are so delicious, spicy and add a great crunch to your taco. I have been meaning to make some for awhile now to use on our frequent taco nights and and now I’m finally getting to it. Since the garden is loaded with radishes I’m going to add them in for a spin on this classic recipe. So let’s get to how to make this easy Spicy Mexican Pickled Radish Recipe.
How long will pickled radishes last in the refrigerator?
Spicy Mexican pickled radishes will last in your refrigerator for at least a month. Personally, I have always found my pickled veggies to last a few months at least in the refrigerator, but use your judgement. If it looks or smells bad toss it out!
Is this recipe safe for water bath canning?
This recipe is meant to be used as a “quick refrigerator” pickle recipe and not a canning recipe. THIS RECIPE CONTAINS OIL AND YOU SHOULD NEVER CAN ANYTHING WITH OIL. Most sources will say the acidity needed for safe canning is half water and half 5% vinegar for your liquid. Although this recipe follows that ratio, this specific recipe has not been tested for safe canning practices. Please reference a trusted source like your Ball Canning Guide if your are interested in making a canning version of this recipe.
Can I sauté my vegetables first?
You can opt to sauté the vegetables in the oil first, then add the liquid and the rest of the ingredients, which can give you a deeper flavor. You can also leave out the oil if your prefer.
Can I swap the vegetables in this recipe?
Yes you can mix and match different vegetables and spices to get the right flavor for you. The important thing to remember is to make sure the water to vinegar ratio remains the same. The way the recipe is written is pretty spicy, so feel free to use less jalapenos and add more of another vegetable instead.
How To Make Mexican Spicy Pickled Radishes
Spicy Mexican Pickled Radishes Recipe
Equipment
- 2 quart size mason jars
- 1 stainless steel pot
Ingredients
- 1 pound radishes sliced
- 1/2 pound sliced carrots cut on diagonal
- 1 cup sliced jalapenos cut on diagonal
- 1 cup sliced onions about 1/2 of an onion
- 6 cloves garlic smashed
- 2 cups white vinegar 5% acidity
- 2 cups filtered water
- 1 TBLS black peppercorns
- 6 bay leaves
- 1 TBLS dried Mexican oregano or regular oregano
- 1 TBLS olive oil optional
- 4 tsps sea salt
- 1 TBLS sugar
Instructions
- 1) Wash, prepare, and slice all vegetables and add to your stock pot.
- 2) Add in oil (if using), water and vinegar. Give a good stir to incorporate.
- 3) Bring to a boil and reduce heat to a simmer for 15 mins
- 4) Remove from heat and ladle cooked vegetables into jars and pour brine over vegetables to cover completely.
- 5) Let cool. Put lids on jars and move to the refrigerator for storage. You can use immediately, but waiting a few days gives you the best flavor. Enjoy!
Notes
- Spicy Mexican Pickled Radishes will last in your refrigerator for at least a month. Personally, I have always found my pickled veggies to last a few months at least in the refrigerator, but use your judgement. If it looks or smells bad toss it out! I like to use these plastic lids.
- You can also opt to sauté the vegetables in the oil first, then add the liquid and the rest of the ingredients for a deeper flavor. You can also leave the oil out if you prefer.
- This recipe is meant to be used as a “quick refrigerator” pickle recipe and not a canning recipe. THIS RECIPE CONTAINS OIL AND YOU SHOULD NEVER CAN ANYTHING WITH OIL. Most sources will say the acidity for the liquid needed for safe canning is half water and half 5% vinegar, which this recipe has. But, this specific recipe has not been tested for safe canning practices. Please reference a trusted source like your Ball Canning Guide if your are interested in making a canning version of this recipe.
- You can mix and match different vegetables and spices to get the right flavor for you. The important thing to remember is to make sure the water to vinegar ratio remains the same. The way the recipe is written is pretty spicy, so feel free to use less jalapenos and add more of another vegetable instead.
Don’t forget to try some other ways to enjoy your radish harvest!
- Easy Lacto-Fermented Radish Recipe
- Radish Greens Pesto
- How To Freeze Radishes
- Garlic Roasted Radish Recipe
Hope you enjoy this Spicy Mexican Pickled Radishes Recipe as much as we do! Thanks for stopping by the homestead and God Bless!
