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.
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!
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.
Hot vinegar mixture. Makes about 2 (18 ounces) jars with screw lid.
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.
Combine 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. Screw on the lid. 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.
The reason it’s best to slice the radish and onion as thin as possible is 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.
Freezing and Storing Instructions
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 its crisp texture, and fresh flavor and become softened.
You’ll see if the liquid gets discolored or gets dark it’s not good anymore.
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.
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.
Thank you so much for reading about these quick pickled radishes recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Easy Lunch Recipes
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Quick Pickled Radishes and Onions
- 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
- 1 cup water
- 1 cup white vinegar 5%
- 2 teaspoon salt
- 1 teaspoon white granulated sugar
- Hot vinegar mixture. Makes about 2 (18 ounces) jars with screw lid
- 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.
- Combine 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. Screw on the lid. 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.