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Recipe: MSCG Spicy Quick Pickled Radishes

Nick Kleese, plot 103

Late spring is the Goldilocks of seasons for cooking: not too cold to keep growing things from growing, but not too hot to make being in the kitchen a sweaty affair.

The coming of the just-right weather also ushers in a change in appetite (at least for me). Goodbye bean-heavy stews and potato-y casseroles; hello greens and carrots and the first of the summer squash.

Meals this time of year reflect the diversity of its produce. The following recipe for quick-pickled radishes provides gardeners with an easy way to make good use of an early harvested root vegetable, as well as a dynamic accent to a variety of dishes. Try

these on black bean burgers, tempeh tacos, a hearty green salad, or eat ‘em straight from the jar after a sunny afternoon in the garden.

MSCG Spicy Quick Pickled Radishes


  • 1 lb radishes

  • ¾ cup white wine vinegar

  • ¾ cup water

  • 3 tablespoons white sugar

  • 2 teaspoons salt

  • 1 teaspoon red pepper flakes

  • 2-4 whole cloves garlic, peeled

  • Optional: one jalapeno, sliced*

Materials needed

  • Saucepan

  • Chef’s knife or mandolin

  • Mason jars

  • Ladle (could be handy)


  • Prepare the brine: mix vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil.

  • As brine comes to a boil, prepare radishes. Slice off tops and bottoms, then wash thoroughly.

  • Slice radishes into very thin rounds or into matchsticks

  • Pack the prepared radishes into mason jars. Divide pepper flakes, garlic cloves, and jalapeno slices (if using) among the jars.

  • Once brine comes to boil, carefully pour or ladel over radishes until submerged.

  • Let jars come down to room temperature. Once cool, cover and keep in the fridge. Best eaten within a week, but will keep up to a month.

*If your skin is sensitive to hot peppers, try freezing them before handling.

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Eric Coffman
Eric Coffman
Mar 02, 2021

get in my belly


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