I almost always have a jar of these quick pickled radishes and red onions in my fridge. They take just a few minutes to make and instantly brighten everything from tacos and burgers to grain bowls and sandwiches.
They're crisp, tangy, slightly sweet, and one of my favorite ways to use up a bunch of fresh radishes before they lose their crunch.
Disclosure: This post contains Target and Amazon affiliate links. If you purchase through one of my links, I may earn a small commission at no extra cost to you. Thank you for supporting my blog.
Key Ingredient Tips
- Radishes – Fresh, firm radishes give the best crunch. I like slicing them paper-thin so they pickle quickly and soak up all that tangy flavor.
- Red onion – Red onions become beautifully pink as they pickle and add a little sweetness alongside the radishes.
- Fresh ginger – Just a few slices add a subtle warmth without overpowering the vegetables. If you're a ginger fan like I am, feel free to add a little extra.
- Parsley – Fresh parsley adds a pop of color and freshness, but dill is another delicious option if that's what you have.
- Pickling brine – A simple mix of vinegar, water, sugar, and salt is all you need. I usually use white vinegar, but apple cider vinegar or rice vinegar both work well too.
How To Make Pickled Red Onions
This recipe makes about 2 (17-ounce) jars of pickled veggies.
- Make the hot vinegar mixture: In a small saucepan over medium-high heat, combine the water, sugar, and salt. Bring to a boil, stirring until the sugar and salt have completely dissolved.
- Add the vinegar: Pour in the vinegar, then remove the saucepan from heat right away.
- Fill the jars: Divide the sliced red onions and radishes between two clean jars. Add a few black peppercorns to each for extra flavor.
- Pour and seal: Carefully pour the hot vinegar mixture over the vegetables, making sure they’re fully covered. Close the lids tightly and give each jar a gentle shake to mix everything well.
- Marinate and store: Let the jars sit at room temperature for about 1 hour to cool, then transfer them to the fridge.
👨🍳 Rita's Favorite Equipment
- Use similar jars to mine or a wide-mouth 17-ounce glass jar - it’s the perfect size for small vegetables like these and super easy to clean. Another option here.
- These fermentation lids with airlocks make the process completely hands-free - no need to burp jars or worry about mold.
- A glass fermentation weight is worth having!
- If you plan to make fermented foods often, a starter fermentation kit has everything — jars, lids, and weights all in one box.
- For slicing radish paper-thin, a mandoline slicer saves so much time (and gives you perfect even texture).
Julia's Best Tips
- Slice everything thinly – It is best to slice the radish and onion as thin as possible so that they pickle faster - softening faster and soaking up the vinegar faster. Use a sharp chef’s knife or mandoline slicer.
- Let them sit overnight – They're good after a few hours, but I think they taste even better the next day.
- Customize the flavor – Garlic, fresh dill, mustard seeds, coriander, or red pepper flakes all make delicious additions.
- Use glass jars – Glass doesn't absorb odors or react with the vinegar like some other containers can.
- Double the batch – I almost always do because we use these on tacos, burgers, salads, sandwiches, grain bowls, and avocado toast all week.
- Taste before serving – If you prefer a sweeter pickle, simply stir a little more sugar into the warm brine before pouring it over the vegetables.
Storing Pickled Radishes
Store the pickled radishes and onions in a sealed glass jar in the refrigerator for up to 2 weeks.
I think they taste their best after about 24 hours, once the onions have softened and the radishes have absorbed the brine.
If the vegetables lose their crunch or the brine becomes cloudy or develops an off smell, it's time to make a fresh batch.
Easy Lunch Recipes
You can find our recipe-index here with all of our dinner recipes.
Before You Go
If this recipe made its way to your dinner table, I'd love to hear what you thought! Leaving a ★★★★★ rating and review below helps other readers and supports the work I do here at Cookrita. Thank you so much for being here. ❤️
📖Recipe
Quick Pickled Radishes and Onions
Ingredients
For radish
- 20 medium radishes, fresh, thinly sliced
- 1 inch fresh ginger, peeled, thinly sliced
For red onion
- 3 medium red onion, thinly sliced circles
- 3 tablespoon parsley, chopped fine
- 10 whole black peppercorns
Marinade
- 1 cup water
- 1 + ¼ cup white vinegar, 5%
- 2 teaspoon salt
- 1 teaspoon white granulated sugar
Instructions
- Hot vinegar mixture. In a medium or small saucepan, over medium-high heat, add water, sugar, and salt. Take it to a boil until sugar and salt are dissolved.
- Add vinegar and remove from heat.
- Jarring. You will need two jars here. In separate jars add red onion and radish. Add black pepper and pour in the hot vinegar mixture until everything is covered. Close the lids. Shake briefly until all the ingredients are coated in the mixture.
- Marinate. Let the mixture cool down for 1 hour. Once cooled, refrigerate.
- Keep refrigerated until ready to serve. These jars will keep in the fridge for up to 2 weeks.
Notes
So when it comes to cooking I will go for easy and quick sides such as these pickled radishes and red onions or Asparagus Fries, Bacon Cabbage Stir Fry and Roasted Garlic. Hope you try these next time!
Michael
Pickled radishes and onions are the best for fajitas and tacos! Especially with pork