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Quick-Pickled Watermelon Radishes Recipe

Emily and Matt Clifton
Published: Last Updated:
Quick-Pickled Watermelon Radishes Recipe

[Photograph: Emily and Matt Clifton]

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

Why It 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.

Read more: Make Killer Shrimp Pancakes With the Brine in Your Kimchi Jar

What's New On Serious Eats

  • Yield:Makes 1 jar
  • Active time: 10 minutes
  • Total time:30 minutes

Ingredients

  • 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

Directions

  1. 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.

This Recipe Appears In
Make Killer Shrimp Pancakes With the Brine in Your Kimchi Jar

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Emily and Matt Clifton

Emily's culinary adventures began on the gritty streets of 1970s Manhattan, where she ate Pernil and kimchi more often than peanut butter and jelly. Now she lives in upstate NY and develops recipes that combine locally-sourced ingredients into simple but delicious recipes. When she’s not cooking, writing or taking photographs, she’s probably hard at work editing a movie or television show, which she’s done professionally for the last twenty years. Matt grew up in Kent, England, and his upbringing involved a suspiciously large proportion of tinned goods. Many of those tins contained sticky toffee pudding, though, so it really wasn’t all that bad. When he’s not thinking about food, he’s running an IT consultancy in the Hudson Valley and/or scheduling a marathon of early Doctor Who episodes. Almost more than anything else, he enjoys swearing at his vegetable garden. At the very moment you’re reading this, there’s a good chance he’s chasing one or all of his chickens back into the yard. Check out more of Matt and Emily's nerdy ramblings at Nerds with Knives.

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