Pickled Watermelon Radishes
Easy quick pickled watermelon radish recipe
Prep Time5 mins
Resting Time20 mins
Total Time25 mins
Servings: 1 pound
- 1 pound watermelon radishes
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 2 bay leaves
- 1 tbsp whole peppercorns
Wash and trim both ends of the watermelon radishes. Cut the radishes into thin rounds or your desired shape. Place in a heatproof jar or bowl with the bay leaf and peppercorns.
Heat vinegar, water, sugar, and salt in a small pan until the mixture comes to a boil and the salt and sugar are dissolved.
Pour the mixture over the radishes, Push the radishes down until completely submerged. Add more water if needed.
Allow the watermelon radishes to rest in the fridge for 20 minutes. Pickles will keep up to a week in the fridge.