Pickled Jalapeños & Radishes

Trav loves when foods are full of flavor and carry quite a “punch”! So when we were trying out avocado toast and he came across this recipe, we had to try it. After serving our church missions with Mexicans we had both grown to love pickled veggies. We love to eat this piled on avocado toast, fried egg and “everything but the bagel” seasoning! It’s also perfect for on top of that street taco. So go out to the garden and pick all the jalapeños and radishes you can and whip a batch of this up!

Right fresh off the stove, waiting to be pickled.


  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 4-5 jalapeno peppers thinly sliced
  • 10-12 radishes thinly sliced


  • Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeño and radish slices, stir, and remove from heat.
  • Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
  • Store in the fridge for up to two months.

You can always do more jalapeños (or all jalapeños). If I have a little bit more produce than liquid, I’ll just add 1/2 a recipe more. Basically you want it so that all the veggies will be covered while they are first put into the pot. Then after you wait and put them into a jar, just make sure that there is enough liquid to cover it all up. There will be extra liquid that you can toss!

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