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Pickled Vegetables

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: Serves 6 - 8 1x
  • Category: Side dish


  • 1 pounds fresh pearl onions
  • 3 cups white wine vinegar
  • 2 cups water
  • 1/4 cup sugar
  • 1 1/2 tablespoons sea salt
  • 10 whole black peppercorns
  • 6 cloves garlic, peeled and smashed
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 bunches radishes, trimmed
  • 2 bunches baby beets, trimmed
  • Olive oil, for drizzling
  • 1/4 cup snipped flat leaf parsley


  1. Pour hot water over the onions and let stand for 20 minutes
  2. Peel the onions, leaving the root end attached
  3. Bring the vinegar, water, sugar, salt, peppercorns, garlic, bay leaf, rosemary, and thyme to a boil, simmer for 3 minutes
  4. Add the onions and simmer for 10 minutes
  5. Remove the onions with a slotted spoon, move to a bowl and add just enough pickling liquid to cover
  6. Add the radishes to the pickling liquid and simmer 13 minutes
  7. Remove the radishes with a slotted spoon, move to a bowl and add just enough pickling liquid to cover
  8. Add beets to liquid and simmer 18 minutes, using a slotted spoon remove beets
  9. When cool enough to handle, slice beets in halves or quarters
  10. Strain liquid from onions and radishes
  11. Combine with beets, drizzled with olive oil, sprinkle with parsley, and season with additional sea salt serve chilled


For a stronger pickle, refrigerate in picking liquid overnight or up to one week.