Pickled Watermelon Radishes
Easy quick pickled watermelon radish recipe. For those who ask "what do I do with a watermelon radish".
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.
Video
Notes
- The pickling spices can be adjusted to your tastes. Try fresh herbs or dried chili peppers.
- Apple cider vinegar or white wine vinegar can be substituted for the white vinegar.
Nutrition
Calories: 12kcal | Carbs: 2g | Protein: 1g | Fat: 1g | Fiber: 1g