I have to admit that watermelon radishes were something I bought before I had any idea what I would do with them. They are just too pretty to pass up! Look at that color!
Turns out they are also quite nutrient-dense, with a good amount of vitamin C, phosphorus, and zinc. Their high water content helps keep you hydrated, and they are incredibly low in calories, with only about 20 calories per cup.
While they can be roasted or even eaten raw, I decided that quick pickling them would make them ideal for sandwiches, salads, and even snacking. The pickling process could not be easier and can be used on a wide variety of vegetables. If you have some extra carrots or beets or onions even, you can pickle them and then use them in a variety of ways. Let’s get to the pickling!
Start by preparing your watermelon radishes. Wash them, removing any dirt, then slice them about ¼” thick, then slice each round into quarters. Pause to admire the beautiful fuschia color. Then place them in a canning jar.
From here, you can add any spices you like. I kept this one simple, adding some whole peppercorns, but you could add fresh herbs as well. A red onion-thyme pickle I made once was delicious!
Then prepare your pickling liquid, and bring to a boil.
Pour over the radishes:
Then let them cool, cover them and put them in the fridge. Enjoy!
Quick Pickled Watermelon Radishes
2 watermelon radishes
¾ c. white vinegar
¾ c. water (less if you like a strong vinegar taste)
Scant ¼ c. sugar
2 Tsp. salt
- Rinse your radishes and then slice them ¼” thick
- Slice the rounds into quarters
- Place in the canning jar
- Combine pickling liquid ingredients in a small saucepan and bring to a gentle boil
- Remove from heat and pour liquid over the radishes
- Let them cool, then cover and refrigerate