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Quick Pickled Spicy Radishes


1 bunch radishes, tops and roots removed
1 teaspoon red pepper flakes
½ teaspoon whole mustard seeds
¼ teaspoon black peppercorns
2 garlic cloves, thinly sliced
½ cup white wine vinegar
¼ cup apple cider vinegar
¾ cup water
3 tablespoons honey
2 teaspoons salt


  1. Using a mandoline, slice the radishes into very thin rounds. Pack the rounds into a pint-sized jar. Add the red pepper flakes, mustard seeds, peppercorns, and sliced garlic.
  2. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  3. Let the mixture cool to room temperature. Cover and store in the refrigerator. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.