Pickled Watermelon Radishes
Pickled watermelon radishes make a great addition to sandwiches, grain bowls, and salads.
- 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