Here is a new one for you! I tried these just for the heck of it, fully thinking they’d be tossed out as soon as we opened the jar. Guess what? They are really quite good and make a great addition to a relish tray. They are very, very easy to prepare and well worth the effort. This recipe will make 1-pint.


  • 1 bunch of fresh radishes
  • 1/2 cup Red Wine vinegar
  • 1 pint jar-sterilized with lid and ring
  • 1 cup water
  • 2 garlic cloves-sliced thin
  • 1 tbsp Kosher salt
  • 1 tbsp granulated sugar
  • 1 tbsp Black Peppercorns
  • 2 Jalapeno peppers
  • 1 Bay Leaf


  • Trim tops and bottoms of radishes. Slice radishes thin. Pack into a sterilized pint jar. Slice jalapenos lengthwise and slide into the jar-leave seeds intact.
  • Bring vinegar, water, garlic, salt, sugar, peppercorns and bay leaf to a boil. Pour hot liquid over jar packed radish slices. Liquid should cover the top of the radish slices. Leave jar open to cool for 1-hour. Add lid and ring and tighten. Allow to cool for 2-4 hours before placing in refrigerator. Allow to pickle for 15-days before eating. Keep refrigerated up to 2 months.