Pink Pickled Radishes & Onions

Vibrant pink pickled radishes and onions add a pop of color and flavor to any dish!

ย Homemade radishes and pickles in bowl

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.

Shrimp tacos on corn tortilla with homemade pickled radishes and onions

(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.

Homemade pickled radishes and onions are healthier and easy to make

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:

Freshly made chimichurri on a spoon

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Homemade pickled radishes and onions are healthier and easy to make
Print Recipe
5 from 1 vote

Pink Pickled Radishes & Onions

Homemade pink pickled radishes and onions add a pop of color and flavor to any meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 57kcal
Author: Stacey aka the Soccer Mom

Ingredients

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

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Sodium: 203mg | Potassium: 45mg | Sugar: 12g | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.1mg

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Stacey aka the Soccer Mom
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