Vibrant pink pickled radishes and onions add a pop of color and flavor to any dish!
 
Pink Pickled Radishes & Onions
Pickles seems to be one of those “love ’em or hate ’em” things in life.
My brother has an almost obsessive aversion to pickles (weirdo!)
Me? I love love love pickles, especially the homemade variety! My granny used to make these absolutely amazing sweet pickles when we were growing up. I ate them straight out of the jar!
A few weeks ago my husband made his first batch of pink pickled radishes and onions after seeing a similar idea on TV using turnips.
I’m not a huge fan of radishes, so I’ll admit being skeptical at first.
However, one taste of these strikingly pink pickled radishes made me a believer! WOW!
Tart, tangy, a little bit of bite, and a little bit a sweetness to balance it all out. Pretty soon I was eating these pickles out of the jar too!
What can you pair with pickled radishes & onions?
Anything!!
We’ve tried them on tacos, salads, on the side with grilled meat.
(Seen here on grilled shrimp tacos)
Ingredients
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- 2 cups radishes, sliced
- 1 cup red onion, sliced thin
- 1 1/2 cup white vinegar
- 1 cup water
- 3/4 cup sugar
- 1 teaspoon salt
- 2 dried Bay leaves
- 1/2 teaspoon Mexican oregano
Free printable copy of this recipe available at bottom of post.
Instructions
Add water, vinegar, salt, sugar, Mexican oregano, and bay leaves to a medium saucepan and bring to a boil.
Slice radishes into thin circles. Slice one red onion into thin slivers.
Once your mixture is boiling, add sliced veggies to the pot.
If you like crunchy pickles, remove from heat immediately. If you like your pickles slightly softened, allow to boil for about 2 minutes, then remove from heat.
Pour all contents of pot into a heat-safe container (mason jars are perfect) and allow to cool on counter to room temperate. Cover and refrigerate – pickles can be kept pretty much indefinitely. (Or if you’re like me, about a week until you eat the whole batch and need to make some more!)
PS- If you love zesty flavors, you’ve GOT to try our homemade chimichurri sauce:
Grab a free printable copy of this pickled radishes recipe:
Pink Pickled Radishes & Onions
Ingredients
- 2 cups radishes sliced
- 1 cup red onion sliced thin
- 1 1/2 cup white vinegar
- 1 cup water
- 3/4 cup sugar
- 1 teaspoon salt
- 2 Bay leaves
- 1/2 teaspoon Mexican oregano
Instructions
- Add water, vinegar, salt, sugar, Mexican oregano, and bay leaves to a medium saucepan and bring to a boil.
- Slice radishes into thin circles. Slice one red onion into thin slivers.
- Once your mixture is boiling, add sliced veggies to the pot.
- If you like crunchy pickles, remove from heat immediately. If you like your pickles slightly softened, allow to boil for about 2 minutes, then remove from heat.
- Pour all contents of pot into a heat-safe container and allow to cool on counter to room temperate. Cover and refrigerate
Notes
Nutrition
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