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–+ servings

Quick Pickled Red Onions and Radishes

These quick pickled red onions and radishes are tangy, crisp, and slightly sweet, ready in 15 minutes with no canning required. Perfect for tacos, sandwiches, salads, burgers, and meal prep, and they last up to 3 weeks in the refrigerator.
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Course: Side Dish
Cuisine: American
Keyword: 15 minute pickled radishes, 15 minute pickled red onions, easy pickled red onions, easy pickled veggies, pickled vegetables, pickled veggies, quick pickled rashes, quick pickled red onions
Prep Time: 5 minutes
Cook Time: 5 minutes
Pickling Time: 15 minutes
Total Time: 25 minutes
Servings: 1.5 cups

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

Note: Recipe makes one jar. Double recipe if making onions and radishes separately.