Sweet pickled red onions & radishes

by Collette White | December 16, 2019

Good Morning friends, I hope this finds you well and not too stressed being so close to Christmas. As promised I am popping by today to share with you these ‘sweet pickle’ recipes. In fairness I don’t actually know if I can claim them as ‘recipes’ or more so they are ‘how to’s’ as really, they are super easy to put together and ridiculously delicious to eat. I truly hope you love them as much as my family, as always I would love to hear from you when you make them!

Sweet pickled red onions

Ingredients

1 litre jar 6 large red onions – peeled and thinly sliced

200ml honey

750ml apple cider vinegar

Method

Place the sliced onion into the jar and squash down to fit as much as you can in.

Pour the honey into the jar – wait 4-5 minutes for it to run through the onions before adding the apple cider vinegar.

Put the lid on and place the jar in a cool dark place at room temperature for 2-7 days.

How long it takes will depend on the temperature of where you are. I test mine daily from day 2 and refrigerate when they are sweet and pickled to my liking.

Sweet pickled radishes with mustard seeds and dill

Ingredients

1 litre jar 2 bunches radishes (approx. 12 large radish)

2 large sprigs dill

2 tblspns mustard seeds

200ml honey

250ml water

500ml apple cider vinegar

Method

Cut the ends off the radish and remove and extra ‘hairy’ bits! Thinly slice.

Place half of the radishes into the jar then 1 sprig of dill, 1 tblspn of mustard seeds and the honey.

Top with the remaining radishes (squash down so you can fit as much as possible in) then the dill and mustard seeds.

Gently pour in the water then the apple cider vinegar.

Put the lid on and place the jar in a cool dark place at room temperature for 2-7 days.

How long it takes will depend on the temperature of where you are. I test mine daily from day 2 and refrigerate when they are sweet and pickled to my liking.

Notes

  • You can increase or decrease the amount depending on the size of the jar you are using.
  • The rule for the RED ONIONS is to fill the jar as much as possible with the red onion, ¼ of the jar honey and ¾ apple cider vinegar
  • The rule for the RADISHES is to fill the jar as much as possible with the radishes, ¼ of the jar honey, ¼ of the jar water and ½ of the jar apple cider vinegar
  • Store in the fridge for at least a month (if it doesn’t get eaten first!)

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,