Quick Pickled Radishes and Onions
Quick-pickled radishes with red onions 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!
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
I used 2 jars, each about 17-18 oz
Tried this recipe?Let us know how it was!