Quick pickled radishes with red onions recipe is a great way to turn an ordinary root vegetable into a delicious side dish for many dinner recipes. It's a great crunchy snack to add to cheese plates and a charcuterie board, or as a topping on avocado toast!
Store these quick pickle radishes with the raw onions in a pickling jar to be enjoyed the next day or within 1-2 weeks.
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I love cooking but I love to enjoy sitting at the dinner table chatting with my friends and family even more.
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!
Ingredients
- Radishes - I’ve used 20 fresh medium red radishes, thinly sliced. You could slice the radishes into matchstick pieces, but this may cause them to need additional time to pickle in the pickling brine since they are likely to be larger in size.
- Ginger - Fresh ginger (about 1-inch) will provide the best flavor. Peel it and slice thinly.
- Red onions - You’ll need 3 medium onions, sliced into thin circles.
- Parsley - Finely chopped fresh parsley is added to the red onion mixture. You could also use dried parsley, but then you will need less.
- Pepper - 10 whole peppercorns are added to the red onion mixture.
- Marinade - To make the vinegar brine, combine 1 cup water, 1 cup of white vinegar, 2 teaspoons of salt, and 1 teaspoon white granulated sugar. Apple cider vinegar, rice vinegar, or white wine vinegar can also be used in this quick pickled radish recipe. I don't recommend using balsamic vinegar.
For the full list of ingredients, please scroll down where you'll find the recipe card.
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).
Tips
- 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.
- The amount of sugar added to the marinade offers a perfect balance of sweetness. You can increase the sugar for a sweeter pickled recipe.
- I’ve kept the spices and herbs simple in this recipe but feel free to experiment with red pepper flakes (start with ½ teaspoon), mustard seeds (start with ½ teaspoon), coriander seeds, fresh dill, garlic cloves, thyme, rosemary, or marjoram.
- This pickled recipe can easily be doubled or tripled if you plan on making it for a larger crowd, to stock your pantry, or to give to friends and family!
- This is a quick pickled recipe since you can enjoy your prepared onions and radishes shortly after assembling and refrigeration.
- The red onions will pickle slower than the radishes, so I recommend allowing the jarred mixture to sit in the fridge for up to 16 hours before using the pickled mixture.
- A type of glass jar, such as a mason jar, is best for storing pickled radishes and onions. Plastic will absorb the flavors, and metal containers can react with vinegar.
- Make sure to wash your seasonal vegetables and peel the sliced radishes with a vegetable peeler before starting the pickling process.
How Long Are Pickled Onions Good For?
This recipe is for quick pickles, which will generally last (health and safety-wise) about 2-3 weeks.
But for the best flavor consume within 2 weeks. After 2 weeks it is still edible but quick pickled radishes and onions will lose their crisp texture, and fresh flavor and become softened.
You’ll see if the liquid gets discolored or gets dark it’s not good anymore.
Serving Suggestions
Quick pickled radishes recipe is a simple side dish that goes well with many dinners. From our Chicken Wrap With Bacon, Chicken Fajita Pasta, to Ground Beef Lettuce Wraps - it goes well with anything!
But pickled veggies are a great way to incorporate more veggie-based nutrients into our menu and you can top any foods with these.
We like to use it as a side dish or add on/ topping ingredients in Ramen With Vegetables, cheesy pastas, tacos, buddha bowls.
Easy Lunch Recipes
You can find our recipe-index here with all of our dinner recipes.
📖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
Frequently Asked Questions
Yes! Pickled radish is low in calories and has a low total carbohydrate count, which is great for weight loss.
They are also loaded with vitamins (vitamins E, A, C, B6, and K), and rich in antioxidants.
The high water level in radishes will keep you hydrated and your skin healthy.
While pickled radish can last quite a while, its flavor and texture are always best within the first 3 weeks after being made and jarred. After that, the radish will lose crunch and flavor.
The shelf life of jarred pickled radish can also be influenced by the pickling liquid called for in the recipe.
Yes, they are. They contain many vitamins, such as vitamins B9 and C, and health-supporting minerals, such as calcium, potassium, and magnesium.
Eating radishes just before going to bed can result in bloating. You should also avoid eating radishes on an empty stomach, which can create gas-related issues.
Yes! Radish can be eaten raw, cooked, or pickled.
Michael
Pickled radishes and onions are the best for fajitas and tacos! Especially with pork