Pickled Watermelon Radishes
Pickled watermelon radishes make a great addition to sandwiches, grain bowls, and salads.
Servings 8
Calories 35kcal
Ingredients
- 4 watermelon radishes
- 1.75 cup distilled white vinegar
- 1.75 cup water
- 1 tbsp kosher salt
- 1/2 cup granulated sugar
- 2 cloves garlic peeled
- 2 tsp spices such as coriander seeds, black peppercorns, red chili flakes, or fennel seeds
Instructions
- Wash the watermelon radishes to remove any dirt and trim off the ends. Using a mandoline or a sharp knife, thinly slice the radishes as thinly as possible.
- In a medium saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer until the sugar and salt are dissolved, about 1 minute. Remove from heat and pour enough of the hot brine over the radishes ensuring to cover completely.
- Let cool to room temperature, then cover and refrigerate. Radishes will keep up to 2 weeks in the fridge.
Notes
These pickles work best as refrigerator pickles but can be canned (although their texture will change).
If you can them, be sure to leave about 1/2-inch of headspace at the top of the jar and process in a water bath according to the manufacturer's directions.
Nutrition
Calories: 35kcal | Carbohydrates: 5g | Sodium: 909mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin C: 12.8mg | Calcium: 30mg | Iron: 0.4mg