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pickled radishes, jalapenos and carrots

Spicy Mexican Pickled Radishes Recipe

This quick and easy spicy pickled radish recipe is a great way to preserve your radish harvest. Enjoy them on tacos, sandwiches, wraps and more!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 quarts

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

  1. 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.
  2. 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.
  3. 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.
  4.  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.