SPICY RADISH VARIETY RECIPES
SPICY PICKLED RADISHES | MEXICAN PLEASE
I love making a quick batch of these Spicy Pickled Radishes when I have extra radishes laying around. It only takes 5 minutes to put them together and you'll be able to munch on them for weeks! (Note: instructions are not meant for long term canning.)
Provided by Mexican Please
Categories Side Dish
Prep Time 5 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Start by giving the radishes a good rinse. Then slice them up by hand or using a mandoline. I usually just grab hold of the root and slice them up with a knife, discarding the tops and bottoms.
- Add 3/4 cup white vinegar, 3/4 cup water, and 1 teaspoon salt to a saucepan. Bring this mixture to a boil and then set aside until you need it.
- Add the sliced radishes to a pint-sized Mason jar along with 1 peeled garlic clove cut in half, some freshly cracked black pepper, and 1 jalapeno sliced lengthwise. Keep in mind that using a whole jalapeno will give your radishes some real heat! For a milder batch, start with 1/4 or 1/2 of the jalapeno.
- Pour the hot brine over the radishes, filling the jar to the brim. Let this cool on the counter for a bit, then seal and store in the fridge.
- You can give them a taste right off the bat for a quick preview, but they won't have their full flavor until resting overnight in the fridge. They'll keep for weeks at a time in the fridge. (Note: instructions are not meant for long term canning.)
Nutrition Facts : Calories 6 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 154 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
SPICY PICKLED RADISHES | MEXICAN PLEASE
I love making a quick batch of these Spicy Pickled Radishes when I have extra radishes laying around. It only takes 5 minutes to put them together and you'll be able to munch on them for weeks! (Note: instructions are not meant for long term canning.)
Provided by Mexican Please
Categories Side Dish
Prep Time 5 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Start by giving the radishes a good rinse. Then slice them up by hand or using a mandoline. I usually just grab hold of the root and slice them up with a knife, discarding the tops and bottoms.
- Add 3/4 cup white vinegar, 3/4 cup water, and 1 teaspoon salt to a saucepan. Bring this mixture to a boil and then set aside until you need it.
- Add the sliced radishes to a pint-sized Mason jar along with 1 peeled garlic clove cut in half, some freshly cracked black pepper, and 1 jalapeno sliced lengthwise. Keep in mind that using a whole jalapeno will give your radishes some real heat! For a milder batch, start with 1/4 or 1/2 of the jalapeno.
- Pour the hot brine over the radishes, filling the jar to the brim. Let this cool on the counter for a bit, then seal and store in the fridge.
- You can give them a taste right off the bat for a quick preview, but they won't have their full flavor until resting overnight in the fridge. They'll keep for weeks at a time in the fridge. (Note: instructions are not meant for long term canning.)
Nutrition Facts : Calories 6 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 154 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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