Pickled Radishes for Tacos
In Southern California it’s all about tacos, and this is one of my favorite condiments.
I always have an abundance of radishes in my garden come Spring. I’ve realized that I like to plant things that grow under the dirt because of the surprise when you finally get to pull them up, and radishes are also super easy to grow.
Here’s one of the things I like to do when I have a whole bunch of radishes at once. (I also like to make these spring rolls). Perfectly spicy, crunchy and pickled, these radishes are lovely on tacos, sandwiches or just eaten alone. Plus they are super easy and really only take few minutes to make, with no canning process required.
I use a lot of mason jars for storage in my kitchen and love to use Reusable Plastic Tops instead of those 2 part metal ones. They’re perfect for easy opening, and have a great seal.
Have fun!
- 1.5 lbs radishes
- 1.5 cups white vinegar
- 2 Tbsp sugar
- 4 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1 cup roughly chopped cilantro
- 1 seeded, and chopped jalalepeno
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In a small pot, bring vinegar, sugar and salt to a boil to dissolve. Add red pepper flakes and set aside to cool.
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Trim radishes and slice thin.
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Fill mason jar with radishes, cilantro and jalapeno, layering to evenly distribute.
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Pour over cooled pickling liquid. Top off with water, seal and refrigerate. Wait 24 hours to let flavors do their thing before using.
Sherlie
June 4, 2017 @ 3:56 am
Definitely gonna try this, I love radishes. Love your web site too, you don’t have all the junk and pop ups, TFS
The SEA SALT
June 5, 2017 @ 11:07 am
Thanks Sherlie!
Erica @ MosesFamilyTable.com
June 4, 2017 @ 10:23 am
I absolutely love pickled radishes on tacos, burgers and pulled pork but oh my goodness do they stink!
The SEA SALT
June 5, 2017 @ 11:04 am
Haha!! They do for sure!
Billy
June 19, 2017 @ 11:40 am
These must leave a great color on the tacos. I love playing with a variety of different veggies when it comes to throwing stuff onto my tacos so the end product is super colorful and appealing to the eye. I have yet to try pickled radishes but they are definitely on my list! Thank you for sharing this.
The SEA SALT
June 19, 2017 @ 1:40 pm
Definitely! Thanks Billy!
Chelsea
July 3, 2017 @ 12:14 pm
Can you keep these on the shelf or must you refrigerate them? Are they shelf stable? How long can they keep before you must eat them?
The SEA SALT
July 8, 2017 @ 2:10 pm
I would definitely keep them in the fridge and they’ll last about a week. Sorry for the late response! I’m on vacation:) enjoy!
Courtney
July 5, 2017 @ 10:39 am
Hi there!
Have you ever processed these to make them shelf stable, or do you think that’s a no-go?
Thanks
The SEA SALT
July 8, 2017 @ 2:12 pm
I have always kept them in the fridge! I would definitely recommend that since there’s no canning process to keep them good on the shelf. Sorry for the late response- I’m on vacation:) have fun!
Stacey Kelly
May 10, 2018 @ 1:00 pm
Properly processed, these can be canned by the Water Bath method. No need to pressure can to make them safe. The vinegar is acidic and will protect the veggies. Follow the canning times and safety recommendations on the Ball Jar website. I’ve pickled lots of stuff over the years. Delish!
The SEA SALT
May 10, 2018 @ 1:17 pm
Good to know! I’m usually just lazy about it and stick em in the fridge:) and then they’re cold for when you need them too! But if you had a whole bunch of radishes to pickle then canning them would be a great way to go! Thanks!
Irasema Biggs
November 11, 2017 @ 8:33 pm
Love your recipes. What kind vinegar should I use for this r radishes,? Thank you
The SEA SALT
November 11, 2017 @ 10:51 pm
Thanks a lot! Just regular white vinegar will do for this, and it’s the cheapest!
Rabanitos encurtidos - Bake-Street.com - Bake-Street.com
February 5, 2018 @ 12:54 am
[…] recetas en las redes, pero una de las combinaciones que más llamó mi atención fue la del blog The Sea Salt […]
Dachelle
June 26, 2018 @ 2:30 pm
Can I can these in a pressure canner?
The SEA SALT
June 26, 2018 @ 3:41 pm
Hi Dachelle! I honestly have no idea! I’ve never used a pressure canner. These are really meant to be a quick refrigerator pickle. If you give them a try in your pressure canner let me know how they turn out for you:)
Ally
December 11, 2021 @ 7:17 am
These would not need to be pressure canned, a water bath canning process is safe because of the acid of the vinegar. Pressure caning would probably not give great results since the radishes would be coming for so long. Did you try it?
Pickled radish - Bake-Street.com
June 14, 2020 @ 9:22 am
[…] seen many recipes, but one of the combinations that caught my attention was from the blog The Sea Salt […]
Debby
September 2, 2020 @ 9:48 am
How long does it last in the fridge? This looks amazingly easy to do! I’m a novice pickler, refrigerator peppers and freezer jams. Slowly working my confidence up to pressure and water bath canning😬
The SEA SALT
September 2, 2020 @ 1:37 pm
Hi Debbie, In the fridge they will last for a week or two but radishes can get a little funky!
Good luck with the canning- it is such an art! 🙂
Angie
November 19, 2020 @ 12:52 pm
Super excited about trying this! I’m going to add red onions too!