This recipe provides two ways to pickle radishes; the fast way and the fermented way. Their intense flavor will stand out in any dish and after you try homemade, no store-bought pickle will be able to compare. Enjoy these pickled radishes with everything, from sandwiches and burgers, to salads and power bowls.
Spicy Pickled Radishes [Vegan]
For the Quick-Pickle Radishes:
- 2 bunches of radishes, cut in halves or thinly sliced
- 2 cups apple cider vinegar
- 2 cups water
- 2 tablespoons cane sugar
- 1 teaspoon sea salt
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 1 habanero pepper, very finely minced, seeds removed
For the Spicy Fermented Radishes:
- 2 bunches of radishes, halved or sliced
- 2 tablespoons of sea salt
- 4 cups of pure water
- 2 whole garlic cloves, peeled
- 1 teaspoon peppercorns
- 1 habanero, finely chopped
To Make the Quick Pickle Radishes:
- In a saucepan heat vinegar, water, sugar, and spices to a simmer. Turn off.
- Add habanero pepper and salt.
- Place radishes in one large or 2 small mason jars, pour mixture over top and allow to cool.
- Leave in the fridge overnight or at least for a few hours to chill.
- Best when consumed within 2-weeks to a month.
To Make the Spicy Fermented Radishes:
- Mix together the water and salt until the salt is dissolved, mix in habanero.
- In a large mason jar or 2 smaller mason jars, add the radishes, distribute the peppercorns evenly.
- Cover with the salt water brine mixture, leaving a bit of space at the top but making sure the radishes are completely covered with brine.
- Bang the bottom of the jars on a table a few times to force any air bubble to rise to the surface.
- Seal well and allow to sit at room temperature anywhere from 2 days to 2 weeks. Check them often to taste and see if they are "ready" for your palates perspective.
- Refrigerate after opening.