Quick-Pickled Watermelon Radishes Recipe

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


  • 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. 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.