Pickled Radishes & Red OnionsAug 05, 2020
Who else is pickling this summer? We didn’t get into the whole baking bread or sourdough starter trend during quarantine, but pickling we can do—and we are!
We’ve been putting our mason jars to good use and this week, we’re making a batch of these Pickled Radishes & Red Onions. Delicious on their own, but kick up the flavor when you sprinkle a few of these on top of your sandwiches, salads, or our 7 Layer Walnut & Black Bean Chorizo Nachos. (Try us free here!)
Pickled Radishes & Red Onions
Prep time: 15 minutes
Makes 4 cups
1 bunch radishes, thinly sliced (about 2 cups)
1 red onion, thinly sliced (2 cups)
¾ cup red wine vinegar
1 Tbsp sugar
2 tsp salt
- In a large bowl, combine the vinegar, sugar and salt. Stir well to combine.
- Mix in the radishes and red onion. Store in a mason jar(s). Cover and refrigerate for at least a half hour.
Spoiler Alert: Pickled Radishes & Red Onions will stay fresh in an airtight container in the refrigerator for 5 months.
Batch it up! Pickled Radishes & Red Onions can be eaten alone or stirred into salads, topped on sandwiches or tossed in savory dishes.