Quick-Pickled Watermelon Radishes Recipe

Emily and Matt Clifton

Why This Recipe Works

  • Laying a paper towel on the surface of the radishes keeps them submerged in the brine, for more effective quick-pickling.
  • Using a cold brine retains the crisp, raw snap and bright color of the thinly sliced radishes.

These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.

Recipe Details

Quick-Pickled Watermelon Radishes Recipe

Active 10 mins
Total 30 mins
Serves 30 to 35 servings
Makes 1 jar


  • 1/2 cup rice vinegar (120ml)

  • 1/2 cup water (120ml)

  • 1 1/2 teaspoons kosher salt

  • 1 tablespoon granulated sugar (13g)

  • 8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise


  1. In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved. Add the radishes and toss to coat. Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving. Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.


You can substitute other types of radishes here, if desired (no need to peel them if they have delicate skins).

This Recipe Appears In

Nutrition Facts (per serving)
16 Calories
0g Fat
3g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 30 to 35
Amount per serving
Calories 16
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 1g
Vitamin C 12mg 62%
Calcium 14mg 1%
Iron 0mg 1%
Potassium 233mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)