Thinly sliced radish and jalapeño peppers are quickly brined to create a spicy, tangy topping. Perfect for adding a burst of flavor, crunch, and heat to sandwiches, salads, and grain bowls.

FEATURED STANDOUTS

Radish

Radish provides the essential crunch and a pungent, peppery, earthy heat. It’s the foundation that absorbs the brine while maintaining firmness.

Vinegar

The acidic catalyst and brining medium. It delivers sharp tartness to cut richness and acts as a preservative, defining the “brined” quality. White vinegar is best for this recipe.

Jalapeño

Jalapeno offers immediate, fresh heat and an herbaceous green quality, creating a zesty, upfront pop of spice. The jalapeno absorbs and also pumps flavor into the brine.

Cayenne

Cayenne added as powder, it builds a sustained, comforting heat and subtle, earthy depth that persists on the finish. The cayenne also slightly tints the radish giving it a more vibrant look.

Red Pepper Flakes

Provides concentrated, highly visible fire and enhances visual appeal. The flakes release intense, unevenly distributed heat throughout the brine.

TIPS & TRICKS FOR THE BEST HOT BRINED RADISH

Slice radishes thin for faster penetration

Thinly sliced radishes allow the hot, acidic brine and the capsaicin oils to infuse the vegetable more quickly and uniformly. This ensures a deep flavor in less time and a more tender, appealing texture.

Heat brine just to dissolve. don’t boil. 

The goal of heating the brine (usually a mix of water, vinegar, and salt) is only to fully dissolve the salt and any sugar. Excessive boiling can cause too much water to evaporate, throwing off the crucial salt-to-water ratio and potentially making the final product too salty or vinegary. Warm, not boiling, water is sufficient.

Let sit 24 hrs for full flavor

While the radishes are technically edible sooner, a full 24 hours of resting allows the flavors to properly marry. The radishes will lose some of their harsh raw bite and fully absorb the spicy, tangy brine, resulting in a complex and satisfying flavor profile.

Add extra jalapeño for heat

If you prefer a truly fiery experience, don’t hesitate to increase the amount of sliced jalapeño. For a cleaner heat, you can also include some of the jalapeño seeds and membranes, where most of the capsaicin resides.

Use glass jars for best storage

Glass jars, particularly those designed for canning, are non-reactive, ensuring the acidic brine won’t impart a metallic taste. They also provide an airtight seal for optimal freshness and preservation.

Inclusive Adaptions

Use pre-sliced radishes

To save time and effort, feel free to purchase pre-sliced or pre-cut radishes from the grocery store. This makes the recipe a quick assembly job.

Adjust spice down for sensitivity

If you  are sensitive to heat, you can significantly reduce or even eliminate the cayenne and red pepper flakes. Use a less potent pepper variety, or remove the seeds and membranes from the jalapeño before slicing to retain the pepper flavor without the intense spice.

Use wide-mouth jars for easy filling

Wide-mouth jars make the task of neatly packing the sliced radishes and pouring the hot brine much simpler, minimizing spills and speeding up the preparation process.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Small pot 

Heatproof jar 

Knife

Cutting board

Measuring spoons

SIMILAR INGREDIENTS TO

BBQ Swiss Hot Pepper Crispy Chicken Hoagie

Smoked Chicken & Avocado Panini

Grilled Halloumi, Eggplant and Alfalfa Wrap

ENJOY THIS RECIPE WITH

HAM, WHITE BEAN & CHARD SOUP

CHICKEN NOODLE SOUP

LEMON SUNFLOWER DRESSING

Recipe

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