If you have not yet ventured into the world of fermentation, I recommend starting with radishes. This vegetable LOVES to be fermented and you won’t be able to get enough of their taste. It’s difficult to get them wrong and the end result is so fantastic that you will be hooked.
This pickled radish recipe is a basic recipe that uses sweet carrots and hot jalapeños to enhance the naturally spicy taste of spring radishes. They pair so well with Mexican dishes and will remind you of the taqueria condiment escabeche.
Escabeche, or jalapeños en escabeche, is essentially a Mexican pickled jalapeno. Sometimes served with carrots, radishes and even cauliflower, they are a shining and spicy example of homemade probiotics using lacto-fermentation (which uses the same process as sauerkraut and kimchee).
In this recipe, I used spring radishes, spring carrots and cilantro to create Spicy Spring Pickled Radishes, a crisp, spicy recipe that is super easy to make and will liven up everything from tacos to salads and more.
- 1-2 bunches of radishes, sliced thin (about 2.5 cups)
- 2 cups carrots, sliced thin
- 1 jalapeno pepper, chopped and diced
- ½ cup cilantro, diced
- 1 clove garlic, minced
- 1 tablespoon Himalayan sea salt (non-iodized)
- ½ tablespoon whole black peppercorns
- zest from ¼ lime
- Equipment: 1 quart sized ball jar
- Wash and remove stems and roots from radishes and slice roots thinly
- Wash and peel carrots and slice thinly
- In a large bowl, toss the chopped radish, carrots, jalapeno, garlic, peppercorns, cilantro and lime zest
- Mix salt into the mixture and massage with clean hands
- Pack ingredients tightly into a sterilized glass jar
- Add water to the jar so that it comes just above the vegetables just under the lid
- Seal the jar and leave on the counter (away from the light) for about 7 days
- Every 3 days, open the jar to allow oxygen to escape (do this step over the sink in case brine overflows)
- Keep in the refrigerator once opened and flavor will continue to develop