Homemade pink pickled radishes and onions add a pop of color and flavor to any meal.
Course Side Dish
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12
Calories 57kcal
Author Stacey aka the Soccer Mom
Ingredients
2cupsradishessliced
1cupred onionsliced thin
1 1/2cupwhite vinegar
1cupwater
3/4cupsugar
1teaspoonsalt
2Bay leaves
1/2teaspoonMexican 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
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.