Pickled Radishes: you’ll never look at radishes the same
We had a small gathering of Hana’s friends for a graduation party last weekend and did our favorite party food – a taco bar. One of my new favorite taco toppings is spicy pickled radishes.
Radishes are something people either love or hate, not a lot of middle ground. My momma used to make radish flowers for her veggie trays and I’d dip them in salt and crunch on them.
I never knew there were loads of other things you can do with radishes – and that they are pretty quick and simple to grow. (If you don’t have a garden it’s also quick and simple to buy some…..see what your farmer’s market has to offer)
Are radishes good for you?
Radishes have loads of benefits too. They are high in fiber, great for the digestive system, support liver and gall bladder health. Radishes provide our bodies with potassium which supports a healthy blood pressure. Plus they are high in vitamin C, folic acid and flavonoids. Red radishes contain Vitamins E, A, C, B6 and K along with zinc, potassium, phosphorous, magnesium, copper, calcium, iron, and manganese, all nutrients important to keep our body in good working order. (1)
We’ve roasted radishes (delicious), chopped or shredded them in salads. They add a nice peppery crunch to sandwiches too. These quick spicy pickled radishes are one of my favorite ways to prepare them.
It takes just a few minutes to put together, and they can be ready to eat as soon as they cool, but you can store them in the refrigerator for several weeks. And, as always, we love to find ways to make our recipes adaptable. You can adjust the spiciness of this recipe to your preference.
Just a few ingredients too, stuff you likely already have on hand: vinegar, water, honey, spices. The pickled radishes are tasty on tacos (my favorite use), but also great in a variety of salads. You’ll need a pint mason jar, or a snazzy .5 liter Weck jar like these.
If you’re on the food preservation train right now, try this fermented salsa. It’s another great addition to the taco bar! And you can use this process to quick-pickle lots of veggies: Cucumbers, green beans, squash…. use your imagination!
- 1 bunch radishes
- ¾ cup water
- 2 tablespoons honey or organic cane sugar
- 2 teaspoons sea salt
- ½-1½ teaspoons red pepper flakes (depending on desired level of spiciness)
- Optional Add-ins: coriander seeds, garlic cloves, peppercorns, bay leaf, mustard seeds, use your imagination
- Thinly slice the radishes and place in pint mason jar (or a cool Weck jar like this). Add spices of choice. In a small saucepan, bring vinegar, water, honey, and salt to a boil and then pour the mixture over the radishes.
- The pickled radishes are ready as soon as they cool, but you can refrigerate for several weeks. I like to used them up within the first week to ten days while they are still at their crispest. Is that a word??? You know what mean though, right???