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Close-up, top-view of Spicy Pickled Radishes with Jalapeños
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5 from 14 votes

Mexican Pickled Radishes with Jalapeños

This recipe makes 1 pint
Course: condiment
Cuisine: American, Mexican
Keyword: corn-free, gluten-free, grain-free, nut-fee, oil-free, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 10 (2 Tablespoon) servings
Calories: 15kcal
Author: Judy DeLorenzo

Equipment

  • pint-sized jar
  • small saucepan

Ingredients

  • 8 ounces radishes (a bunch of radishes), sliced thin
  • 1 or 2 medium jalapeno peppers, sliced thin
  • 2 garlic cloves, sliced thin
  • 1 teaspoon minced ginger root
  • 4 ounces water
  • 4 ounces apple cider vinegar
  • juice from one lemon, freshly squeezed
  • 1/2 teaspoon peppercorns
  • 1 teaspoon Himalayan sea salt
  • 1 Tablespoon raw honey
  • 1 star anise, optional

Instructions

  • Prepare radishes, jalapeños, garlic, and ginger root; layer in a pint-sized jar.
  • Put the rest of the ingredients into a small saucepan over low heat. Stir the brine and heat until the salt and honey dissolves. The idea is to keep the temperature of the brine below 100 degrees so that the raw honey's nutrients remain intact. Use a candy thermometer if you have one to check the brine's temperature.
  • Pour the brine into the jar. Cover and let it cool down, then refrigerate. These pickles will be tasty enough to enjoy within a couple of hours, but will absorb more flavor the longer they sit.
  • Eat within a week or so for best results. If you keep longer, the radishes may get too limp.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg