Quick Pickled Watermelon Radishes (and how to quick pickle any veggie!)

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!

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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.

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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!

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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.

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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!

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Then prepare your pickling liquid, and bring to a  boil.

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Pour over the radishes:

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Then let them cool, cover them and put them in the fridge.  Enjoy!

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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

Instructions

  • 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
  • Enjoy!
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