Quick Pickled Radishes (and Carrots)
Ingredients
- 1 ½ cthinly sliced radishes and carrots
- ¾ cwater
- ¾ cdistilled white vinegar
- 3 tbsphoney
- 2 tspkosher salt
- ½ tspcrushed red pepper flakes
add more if you want these to be really spicy
- 2 tbspcilantro leaves and stems
roughly chopped
- ½ tspmustard seeds
- 1jalapeño
thinly sliced
- 2 clovesgarlic
thinly sliced
Directions
- 1
To prepare the radishes, wash them really well - soak them if they just came out of the ground and are filthy - the chop off the top and bottom. Then, thinly slice either by hand using a really sharp knife or use a mandolin.
- 2
To prepare the carrots, wash, peel, and also slice off the ends. Thinly slice carrots as well, either by hand using a really sharp knife or using a mandolin.
- 3
Now, make the brine. In a small pot or saucepan, combine vinegar, water, honey, salt, crushed red pepper flakes, and mustard seeds.
- 4
Bring this mixture to a boil, stirring until the honey dissolves.
- 5
While the brine comes to a boil, pack the sliced vegetables (and optional cilantro, jalapeño, or garlic) into a wide-mouth mason jar.
- 6
Pour the mixture over the vegetables and agitate it a little to make sure that the brine gets into all the nooks and crannies of the vegetables.
- 7
Let the mixture cool to room temperature and then cover. The pickles can be eaten immediately or refrigerated for later. The pickles will keep well in the refrigerator for 3 - 4 weeks, although they will begin to lose their crispiness after about a week.
Quick Pickled Radishes (and Carrots)
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About this Recipe
Elevate your everyday meals with the vibrant crunch and zesty tang of homemade quick pickled radishes and carrots. This effortless recipe transforms simple produce into a versatile condiment, perfect for brightening any dish and extending the life of your summer vegetables.
Why This Recipe Works
This recipe shines by delivering maximum flavor with minimal effort—requiring just 3 minutes of prep. It expertly balances sweet, sour, and a hint of spice, creating a condiment that adds a delightful zing to tacos, salads, and burgers. The combination of radishes and carrots offers a pleasing textural contrast and a spectrum of earthy, peppery flavors.
What to Expect
You'll discover crisp, bright radishes and carrots infused with a savory-sweet brine, carrying a gentle warmth from the crushed red pepper flakes and fresh jalapeño. Each bite delivers a refreshing burst of flavor, with underlying notes of aromatic garlic, mustard seeds, and cilantro. These quick pickles are wonderfully light, with only 17 calories per serving, making them a guilt-free way to enhance your favorite meals.
Customization & Variations
Feel free to adjust the crushed red pepper flakes to your preference; the recipe is designed so you can add more if you crave extra heat. While the core vegetables are radishes and carrots, you can experiment with the proportions of each to highlight your favorite. For a slightly different aromatic profile, you could also play with the amount of cilantro, mustard seeds, or jalapeño within the given ingredient list.
Serving & Context
These quick pickled radishes and carrots are an ideal topping for elevating classic dishes like street tacos, juicy burgers, or green salads. They also make a fantastic addition to deli sandwiches or charcuterie boards, offering a bright, tangy counterpoint.