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Pickled Watermelon Radish
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Pickled Watermelon Radishes

Pickled watermelon radishes make a great addition to sandwiches, grain bowls, and salads.
Servings 8
Calories 35kcal


  • 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


  • 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.


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.


Calories: 35kcal | Carbohydrates: 5g | Sodium: 909mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin C: 12.8mg | Calcium: 30mg | Iron: 0.4mg