If there is one tiny recipe that can instantly make a meal taste next level, it’s quick pickled vegetables. These Quick Pickled Red Onions and Radishes are crisp, tangy, lightly sweet, and ready in as little as 15 minutes, but even better after a few hours in the fridge.
They add bright flavor, gorgeous color, and that perfect pop of acidity to tacos, sandwiches, burgers, salads, grain bowls, wraps, roasted vegetables, eggs, and so much more. Once you start keeping a jar in your fridge, you will wonder how you ever lived without them.
This recipe shows both red onions and radishes pickled separately, but using the same simple brine. The recipe below makes one jar, so if you want both vegetables, simply double the recipe. These pickled vegetables can last up to 2–3 weeks in the refrigerator, making them perfect for meal prepping, entertaining, or adding a quick upgrade to everyday dinners.
Why you’ll love this recipe!
What ingredients do I need?
- Red Onion or Radishes (or any other vegetables): Red onions become mellow and tangy, while radishes stay crisp and peppery.
- Kosher Salt: Draws out moisture and seasons the vegetables evenly.
- Distilled White Vinegar: Clean, bright acidity that keeps the pickles crisp.
- Water: Softens the vinegar flavor.
- Sugar or Honey: Balances acidity for that classic quick pickle taste.
- Garlic Clove: Adds subtle depth.
Recipe Variations
- Spicy pickle: Add sliced jalapeños or chili flakes to the brine.
- Citrus pickle: Add orange peel or lemon zest to the brine
- Herbed pickle: Add dill, thyme, or cilantro stems to the jar before adding the brine
- Extra Garlicky: Double the garlic in the recipe
Pro Tips
- Slice the vegetables thinly for the best texture. A mandoline gives even slices that pickle faster and look beautiful.
- Don’t boil the brine, just heat until sugar dissolves so vegetables stay crisp.
- Fully submerge the vegetables by pressing down gently so everything pickles evenly.
- Use glass containers only because vinegar can react with metal.
- These are ready in about 15 minutes to use quickly, but let them sit longer for the best flavor!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- White vinegar: Apple cider vinegar can be used for a fruitier flavor or rice vinegar for a milder pickle
- Sugar or Honey: Maple syrup can be used
Leftovers and Storage
- Store pickled onions or radishes in an airtight glass jar in the refrigerator for up to 2–3 weeks.
- Always keep vegetables submerged in the brine. Flavor deepens over time.
- These are not recommended for freezing.
But, I Still Have A Few Questions…
How long do quick pickled onions and radishes last?
They last about 2–3 weeks in the refrigerator when stored in a sealed glass container and kept fully submerged in brine.
Can I eat them after only 15 minutes?
Yes, they are ready in about 15–20 minutes, but flavor improves after 1–2 hours and continues to deepen overnight.
Do I need to sterilize jars like canning?
No, these are refrigerator pickles, not shelf stable canned pickles, so simple clean jars are fine.
Can I pickle radishes the same way as onions?
Yes, this exact brine works perfectly for radishes, cucumbers, carrots, cabbage, jalapeños, turnips, green beans, and more.
What vegetables can I pickle with this recipe?
Almost any firm vegetable works! Try cucumbers, carrots, cauliflower, peppers, fennel, cabbage, asparagus, or green beans using the same brine.
Why are my pickles too sharp or too sweet?
Adjust the brine ratio next time by adding more sugar for sweetness or more vinegar for tang.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar gives a slightly fruitier flavor, and rice vinegar gives a milder pickle.
Do I need to heat the brine?
Heating helps dissolve sugar and speeds up pickling, but you can use room temperature brine if you let them sit longer.
Why are my onions mushy?
They were sliced too thin or pickled in boiling liquid. That is why not boiling the brine is so important!
Can I reuse the brine?
It’s best to make fresh brine each time for food safety and best flavor.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Quick Pickled Red Onions and Radishes
Ingredients
- 1 large red onion thinly sliced or a large bunch of radishes, sliced thinly
- 1 teaspoon kosher salt
- ½ cup water
- ½ cup distilled white vinegar
- 2 tablespoons sugar or honey
- 1 garlic clove smashed
Instructions
- Thinly slice onion or radishes and place in a heat safe jar.
- Sprinkle with kosher salt and toss gently.
- In a saucepan over medium-low, heat water, vinegar, sugar, and garlic until sugar dissolves. Do not boil.
- Cool brine 5 minutes, then pour over vegetables.
- Press vegetables under liquid.
- Let sit 15–20 minutes before serving. Refrigerate longer for the best flavor.
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.