An easy pickled radishes with red onions recipe makes a root vegetable a tasty side dish for many dinners. It's crunchy and great on cheese plates, charcuterie boards, and avocado toast!
– 20 medium radishes – 1 inch fresh ginger – 3 medium red onion – 3 tablespoon parsley – 10 whole black peppercorn– 1 cup water– 1 + ¼ cup white vinegar– 2 teaspoon salt– 1 teaspoon white granulated sugar
Ingredient
Direction
Hot vinegar. Add water, sugar, and salt to a medium or small saucepan over medium-high heat. Boil until sugar and salt dissolve.
1
After adding vinegar, turn off the heat. Here, you'll need two jars. Put the radish and red onion in different jars.
2
After adding the black pepper, cover everything with the hot vinegar mixture. Shut the covers.
3
Give everything a quick shake to ensure that the mixture coats every ingredient. Give the mixture an hour to cool. Cool, then refrigerate.
4
Store in the fridge until you're ready to serve. You can store these jars in the refrigerator for up to two weeks.