Pickled Watermelon Radishes
Easy quick pickled watermelon radish recipe for those who ask "what do I do with a watermelon radish". These unique radishes have a peppery flavor and vibrant color perfect for jazzing up any dish.
Servings: 16
Calories: 12kcal
Ingredients
- 1 pound watermelon radishes
- 1 cup distilled white vinegar
- 1 cup water
- 1 Tablespoon kosher salt
- 1 Tablespoon granulated sugar
- 2 bay leaves
- 1 Tablespoon whole black peppercorns
Instructions
- 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.
Notes
- The pickling spices can be adjusted to your tastes. Try fresh herbs or dried chili peppers. Use approximately 1 tablespoon of spices per pound of radishes.
- Any light-colored vinegar like rice vinegar or white wine vinegar can be substituted for white vinegar.
🌡️Storing the Pickles
These pickles are not canned. They can be stored in the refrigerator for up to a month. Check the pickles regularly for spoilage and toss them out if they go bad. But I recommend eating within 10 days for maximum crispness. If you process and can the jars, they can be stored at room temperature unopened.Leave a review or get more information on the recipe!
