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Photo by: Photo: Hector Sanchez; Styling: Buffy Hargett

Bread-and-Butter Pickled Onions with Radishes

Dialing back the sugar in the versatile brine lets the natural sweetness of the onions and vegetables shine in these quick and easy refrigerator pickles.

  • Yield: Makes 3 pt.

Ingredients

  • 1 pound sweet onions, halved and cut into 1/4-inch-thick slices
  • 1 pound radishes, cut into 1/4-inch slices
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chile pepper, halved, seeded, and thinly sliced
  • 2 tablespoons kosher salt
  • 2 cups white vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds

Preparation

1. Toss together first 5 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3 (1-pt.) jars, filling to 1/2 inch from top.

2. Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.

3. Pour vinegar mixture over onion mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.

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Bread-and-Butter Pickled Onions with Radishes Recipe

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