Plated in Season

Quick Pickled Red Onions & Radishes (For Two 8oz Jars)

There’s something magical about a jar of quick pickles in the fridge — they add that bright, tangy pop to everything from tacos to grain bowls. This easy, small-batch recipe is perfect for when you want a fresh, flavorful condiment without having to break out the canning gear.

Why Red Onions & Radishes?

Both are naturally crisp, colorful, and just a little spicy, making them the perfect candidates for a quick pickle. Red onions mellow and turn a beautiful blush pink, while radishes keep their crunch and develop a sharp-sweet edge. It’s flavor meets freshness in every bite.

🌿 What You’ll Need (For Two 8 oz Jars)

Brine:

• 1cup water
• 1 cup vinegar (white & apple cider)
• 2 tablespoons sugar
• 1 teaspoon kosher salt

Vegetables:

• 1 medium red onion, thinly sliced
• 8 radishes, thinly sliced

Today I used French or sometimes called Breakfast radishes.

Optional Add-ins (customize to your taste):

• Black peppercorns
• Mustard seeds
• Garlic (2 gloves in each jar)
• Fresh herbs (thyme)

🔪 How to Make Them

1. Prep the veggies. Slice your onion and radishes thin (a mandoline makes it easy). Pack them into clean 8 oz jars.
2. Make the brine. In a small saucepan, combine water, vinegar, sugar, and salt. Heat until just simmering and everything is dissolved.
3. Add flavor. Drop a few spices or herbs into each jar, if using.
4. Pour & pickle. Pour warm brine over the veggies until fully covered.
5. Cool & chill. Let them cool to room temperature, then seal and refrigerate.

🕒 Ready When You Are

• Red onions: ready in 30–60 minutes
• Radishes: best after a few hours or overnight

These will stay bright and crisp in the fridge for up to 2–3 weeks — though they rarely last that long. Write the days on the jar.

🥗 Healthy, Bright & Versatile

These pickles are low-calorie, naturally gluten-free, and made with minimal sugar. Plus, vinegar helps bring out digestive benefits and keeps things fresh without preservatives.

💡 How to Use Them

Here are a few of my favorite ways to use quick pickled red onions and radishes:

• Tacos (especially fish or veggie)
• Grain bowls and salads
• Burgers or pulled pork sandwiches
• Avocado toast
• Charcuterie boards
• Topping for creamy soups or stews

🍯 Honey Quick Pickle Brine (for Cucumbers)

Base Recipe (for ~2 cups brine):

• 1 cup vinegar (white, apple cider, or rice vinegar)
• 1 cup water
• 2 tablespoons honey (adjust to taste)
• 1 tablespoon kosher salt

Optional Add-ins:

• Crushed garlic cloves
• Dill sprigs or seeds
• Mustard seeds
• Red pepper flakes
• Sliced onion

🥒 Tips:

• Dissolve the honey: Warm the brine slightly to help the honey dissolve fully, but don’t boil it if you want to preserve its delicate flavor.
• Flavor profile: Honey gives a slightly floral, rich note. It’s less sharp than white sugar and works great in more nuanced or herby pickle blends (like cucumber + dill + garlic).
• Storage: Keep refrigerated. These pickles are best eaten within 2–3 weeks.