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Pickled Watermelon Radish

Show off the watermelon radish’s beautiful colors year-round by adding gorgeous thin slices to sandwiches, rice bowls, or tacos.


1 to 2 watermelon radishes
1/2 cup distilled white vinegar
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
Optional aromatics: 2 peeled garlic cloves, 1/2 teaspoon lightly crushed peppercorns, and/or seeded and roughly chopped 1/2 jalapeno pepper

Special equipment: mandoline slicer and canning jars


Wash watermelon radishes thoroughly. Using mandoline or sharp knife, thinly slice radishes. Add slices into clean jar.

In saucepan, bring to boiling vinegar, water, salt, and sugar, then simmer until sugar and salt are dissolved. (If you choose to add aromatics, add them right after heat is turned off.) Pour liquid (and aromatics, if using) over radish slices. Let cool to room temperature, then cover and refrigerate. Best eaten within 3 months.

Adapted from Food52