Pickled Radishes & Red Onions Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
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
1In a large bowl, combine the vinegar, sugar and salt. Stir well to combine.
2Mix in the radishes and red onion. Store in a mason jar(s). Cover and refrigerate for at least a half hour.
3Spoiler Alert: Pickled Radishes & Red Onions will stay fresh in an airtight container in the refrigerator for 5 months.
4Batch it up! Pickled Radishes & Red Onions can be eaten alone or stirred into salads, topped on sandwiches or tossed in savory dishes.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.