Easy Pickled Radishes With Serrano Peppers

Something incredible happens, and you have spicy/sweet, crispy, crunchy, salty, spicy/tangy, spicy, delicious pickled serrano radish slices.

Making pickled radish slices is as easy as mixing vinegar, salt, and sugar and adding thinly sliced radishes. The brine is a simple ratio that can be multiplied for larger batches. You can play with the flavor by adding fresh herbs like dill or tarragon or spices like black peppercorns, mustard seeds, coriander seeds, or red pepper flakes.

You can use the pickled radishes in any recipe where you usually use pickles, but I love them in sandwiches and tacos. They add great flavor, crunch, and color to these popular dishes! Here are four reasons you'll love this recipe:

• quick & simple - it can be made in as little as 15 minutes!
• Spicy - just the right amount of kick from hot chili peppers.
• Crunchy - fresh, crisp radishes are a delightful contrast to soft sandwich fillings.
• Delicious - tangy, sweet flavors that make your taste buds happy!

To make these pickled radishes, you will need:

A mandoline. This is the one I use. It's cheap and works great!

A jar with a tight-fitting lid. I use this type of jar. You can also use a quart-sized mason jar or similar.

Radishes. I used red radishes for color and flavor, but you can use any type of radish you like for this recipe.

Serrano Peppers are what bring the heat to this side dish. You can slice it into rounds, but I like a quick slice right down the middle.

I use kosher salt for this recipe, but feel free to substitute table salt if that's what you have in your pantry (reduce the amount from 1 teaspoon to ¾ teaspoon).

Also, feel free to scale the recipe up or down depending on how many pickled radishes you want to make. We always eat them all within five days, so they never last long enough to be refrigerated in our house!

Start by prepping your radishes by cutting off and removing the radish greens, but don't throw them out! They are edible! Wash and slice your radishes as thin as possible.

Next, combine vinegar, water, salt, and sugar in a small pot. Bring to boil over medium-high heat. Stir to dissolve sugar and salt. Remove from heat.

Pack the radishes into a 1-quart Mason jar or another heatproof container with a lid. Pour the brine over them to cover. The radishes will float to the top; place a piece of parchment or wax paper on top of them to stay submerged as they pickle.

These are quick and easy to prepare and are a perfect way to add some heat and crunch to your favorite dishes.

These pickles are super versatile because you can use them in many dishes, including tacos, salads, sandwiches, wraps, grain bowls, and more. The recipe is also easy to adapt with your own spices, depending on your taste preferences.

I've been keeping a jar of these pickles in the fridge for a few weeks now. I love having them on hand as a condiment for meals that need some extra flavor.

I love adding them to tacos, topping avocado toast, or adding them to salad for extra crunch. Also, try them in salsa, omelets, and scrambled eggs.

To make these super easy pickles, you only need to know a few things:

First, you only need a little salt. I use kosher salt because it's what I have at home. If you are using table salt, you'll likely need to cut the amount in half.

Use enough vinegar to cover the radishes and other vegetables with liquid. (I didn't measure it out.)

Any vinegar you have will work. I kept it simple with standard white vinegar, which I used for this recipe. Feel free to use apple cider vinegar, red wine vinegar, or any other type of vinegar that suits your fancy.

Pickled radishes will typically last a few days in the fridge.

Pickled radishes can be eaten any time of year. They also make for a great side dish and can be served as a dipper for raw vegetables.

You can store the leftover pickled radishes in the fridge and eat them over a few days. If you have made more than you need, they will last up to 3 months in the refrigerator.

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