Pickle & Preserve

Pickled Watermelon Radishes

February  5, 2015
Author Notes

Warning: Pickled watermelon radishes are not like traditional pickled radishes. Upon fermentation in the fridge, the radish slices undergo a dramatic transformation, releasing a smell that might make you shudder. That said, the slices themselves taste much milder than they smell, and with a little breathing time, their pungency tempers. I find them addictive -- they are the perfect condiment in a bánh mì sandwich or in a whole grain bowl or in anything that needs that acidic bite. These pickled radishes will last indefinitely stored in the fridge but are best eaten within 3 months.

Source: David LebovitzAlexandra Stafford

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 1 cup
Ingredients
  • 1 to 2 watermelon radishes
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cloves garlic, peeled
  • 1/2 teaspoon peppercorns, lightly crushed
In This Recipe
Directions
  1. Wash your watermelon radishes well, making sure to remove any dirt. Using a mandoline or a sharp knife, thinly slice your watermelon radishes into discs, then place in a clean canning jar.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.
  3. Let cool to room temperature, then cover and refrigerate.

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I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.