Serves 2
30 min
Quick-Pickled Watermelon Radishes
Recipe GLPR77ba3f1d7cd6d2
A bright and tangy condiment featuring thinly sliced watermelon radishes preserved in a simple rice vinegar brine. Ready to serve in just 30 minutes, this quick pickle delivers a crisp, refreshing bite with a subtle sweetness and a beautiful pink-and-white striped appearance. Perfect as a garnish, side dish, or accompaniment to Asian-inspired meals.
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Ingredients
1/2 cup rice vinegar
1/2 cup water
1 1/2 teaspoons kosher salt
1 tablespoon granulated sugar
8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise
Directions
In a small saucepan, combine the rice vinegar, water, kosher salt, and sugar. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve completely, about 2–3 minutes. Do not allow the mixture to boil; it should be warm to hot but not at a rolling boil.
While the brine is warming, wash the watermelon radishes thoroughly under cold running water. Peel away the thin outer skin using a vegetable peeler or sharp knife, then trim the top and bottom ends.
Using a sharp knife or mandoline slicer, cut the radishes into very thin crosswise slices, about 1/8 inch thick. These thin slices will allow the brine to penetrate quickly and evenly.
Place the sliced watermelon radishes in a clean glass jar or container. Pour the warm brine over the radishes, ensuring they are fully submerged. If needed, add a small amount of additional water to cover them completely.
Allow the pickles to cool to room temperature, about 15 minutes, then cover and refrigerate. They will develop flavor as they sit and can be enjoyed after 15 minutes, though they taste even better after a few hours or overnight.
