Pickled Jalapeños and Pickled Radishes with a Kick

Menachem Goodman July 23, 2023

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These are perfect on tacos and in salads. Pickling vegetables is the way to go. It not only keeps them fresh for longer but also adds tons of flavor!

Yields 1 pound

23

24h 6

Easy Vegetarian Pescatarian Gluten Free Low Fat Parve

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Ingredients

Pickled Jalapeños

4 jalapeño peppers, thinly sliced
1/2 cup Kedem White Wine Vinegar
1/2 cup cold water
2 cloves garlic, smashed
1 tablespoon sugar
1/2 tablespoon Manischewitz Kosher Salt

Pickled Radishes with a Kick

1 bunch radishes, thinly sliced
3/4 cup Kedem White Wine Vinegar
3/4 cup cold water
1 teaspoon crushed red pepper flakes
2 teaspoons Manischewitz Kosher Salt
2 tablespoons Gefen Honey
2 bay leaves
1 teaspoon black peppercorns

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Directions

Place all the ingredients into an airtight container. Cover well and shake until everything is combined.
Place in the fridge for 24 hours to pickle. Stays fresh in the fridge for up to two weeks.

Place all the ingredients into an airtight container. Cover tightly and shake well until everything is combined.
Place in the fridge for two hours to allow radishes to pickle. Stays fresh in the fridge for up to one week.

Description:

Recipe, Styling and Photography by Menachem Goodman

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Pickled Jalapeños and Pickled Radishes with a Kick

Menachem Goodman

Family Table by Mishpacha Magazine

Recipe Description:

These are perfect on tacos and in salads. Pickling vegetables is the way to go. It not only keeps them fresh for longer but also adds tons of flavor!

Yields 1 pound

Ingredients

Pickled Jalapeños

4 jalapeño peppers, thinly sliced
1/2 cup Kedem White Wine Vinegar
1/2 cup cold water
2 cloves garlic, smashed
1 tablespoon sugar
1/2 tablespoon Manischewitz Kosher Salt

Pickled Radishes with a Kick

1 bunch radishes, thinly sliced
3/4 cup Kedem White Wine Vinegar
3/4 cup cold water
1 teaspoon crushed red pepper flakes
2 teaspoons Manischewitz Kosher Salt
2 tablespoons Gefen Honey
2 bay leaves
1 teaspoon black peppercorns

Directions

Step 1 - Prepare the Pickled Jalapeños

Place all the ingredients into an airtight container. Cover well and shake until everything is combined.
Place in the fridge for 24 hours to pickle. Stays fresh in the fridge for up to two weeks.

Step 2 - Prepare the Pickled Radishes

Place all the ingredients into an airtight container. Cover tightly and shake well until everything is combined.
Place in the fridge for two hours to allow radishes to pickle. Stays fresh in the fridge for up to one week.

Step 3 - Credits