Spicy Pickled Radish: A Crunchy and Refreshing Snack

This spicy pickled radish recipe is quick and easy to make with simple ingredients – most of which you likely already have at home.

These spicy pickled radishes are a delicious and refreshing treat that is perfect to eat as a snack, side, or topping. They are made with simple ingredients that you probably already have in your kitchen, and they are quick and easy to make. The radishes are pickled in a brine that is made with vinegar, water, salt, and spices, which gives them a tangy and slightly spicy flavor. They are also crunchy and refreshing, making them the perfect accompaniment to a variety of dishes.

Spicy Pickled Radish Ingredients

• 1 bunch radishes, thinly sliced
• 1 cup white wine vinegar
• 1 cup water
• 1 tablespoon agave syrup (or honey)
• 1 tablespoon salt
• 1 tablespoon crushed red pepper flakes
• 1 tsp garlic powder
• 1 tsp black peppercorn
• 1 teaspoon Trader Joe’s Umami Seasoning

Instructions to Make Spicy Pickled Radish

To prepare the radishes, slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Place the sliced radishes into a canning jar.

I have had a few run-ins with my mandoline, so I’m looking at getting a safer version (like this safe mandoline on Amazon).

To prepare the brine, combine the vinegar, water, salt, and agave syrup (or honey) in a small saucepan. The salt will dissolve as the temperature of the liquid rises. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

Add the spices to the jar immediately after adding the liquid mixture.

Let the mixture cool to room temperature. You can serve the pickled radish immediately or cover and refrigerate them for later. Note that the longer the spices sit in the jar, the spicier the radishes become!

Like cucumber pickles, these can last in the fridge for a while – but, you might eat them before you even get to a month! Some say that these can last one to three months, while others put it at a max of six months. Keep an eye on them, and if they start looking sketchy, let them go!

Tips

• For a milder pickled radish, use less crushed red pepper flakes. If you’d like a super spicy version, you can add a hot pepper to the mixture, or increase the amount of red pepper flakes.
• If you prefer, you can use fresh garlic cloves instead of garlic powder. I suggest mincing the garlic before putting it in the jar.
• The combination of spices is endless! You can always add other spices to the brine, such as mustard seed, fennel seeds, or coriander seeds.
• The pickles can be kept in the refrigerator for up to 6 months, depending on how you store them.

So… What Can I Eat With My Spicy Pickled Radish?

These spicy pickled radishes are versatile! You can add it to sandwiches and soups (great with ramen!), eat them as a side dish, snack on them, or … I don’t know, maybe you have another use? Share it in the comments!

For my first meal with this spicy pickled radish, I sauteed some chicken breast and the radish greens, and plated up some wild rice and the radish. It was the perfect balance of flavors!

Looking for more veggie-related recipes? Check out my Roasted Butternut Squash Soup recipe!