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Overhead view of pickled watermelon radishes

Pickled Watermelon Radish

These refrigerator, pickled watermelon radishes are so pretty with their bright magenta color. They are ready to eat in just 30 minutes and have a mildl, zesty spiciness that adds just the right flavor to sandwiches, salads or served on a charcuterie board.
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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 1 Pint
Calories: 79kcal
Author: Pat Nyswonger

Ingredients

For the Brine:

  • 1-⅓ cups water
  • 1-⅓ cups rice vinegar unseasoned
  • 3 tablespoons sugar
  • 1 tablespoon Kosher salt not table salt
  • 2 teaspoons mixed peppercorns
  • 2-3 small bay leaves
  • Julienned lemon rind

For the Watermelon Radishes

  • 1 pound watermelon radishes

Instructions

For the Brine:

  • Combine the water, vinegar, sugar and salt In a small sauce pan set over medium heat.  Heat the mixture stirring to dissolve the sugar and salt. 
  • Remove from the heat; add the peppercorns, bay leaves and the lemon rind.  Allow to cool to room temperature.

For the Watermelon Radishes:

  • Slice off the top and root-tail of the radishes and peel them with a vegetable peeler.  Slice the radishes paper-thin into rounds.  A mandoline is the ideal tool for this but a food processor with the thinnest blade will also work.  If the radishes are larger than your container cut them in half before slicing.  
  • Place ⅓ of the sliced radishes in a jar or container of your choice.  Pour 1/3 of the brine mixture over the radishes, then continue filling the jar with radishes and brine in ⅓ portions.  
  • Press down on the radishes so they are completely covered with the brine, cover with the jar lid and let the radishes rest for 30 minutes before eating.  
  • These pickled watermelon radishes will keep one week in the refrigerator. 

Notes

  • Any type of vinegar can be used: Apple cider vinegar, white wine vinegar, distilled vinegar, champagne vinegar or any mild-tasting vinegar.
  • The radishes can be cut into thin rounds or half-rounds or stack the slices and cut matchsticks.
  • Serve these pickles with crackers and cheese, in sandwiches, grain bowls, or chop into a relish.

Nutrition

Serving: 1 | Calories: 79kcal | Carbohydrates: 6g | Sodium: 650mg | Fiber: 1g | Sugar: 5g