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
- 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.
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 JarAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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