Pickled Watermelon Radish Recipe

Sometimes, the most delightful surprises come in the form of vibrant pickles! Join me as I transform humble watermelon radishes into tangy, Instagram-worthy bites that are as gorgeous as they are delicious.

I love to make wonderful, colorful dishes. My all-time favorite is pickled watermelon radish!

It is a dish that marries the flavors of white vinegar and sugar to balance the radish’s sharpness. I like to use sea salt in my recipe to enhance the dish’s overall flavor.

Mustard seeds and whole black peppercorns are added to elevate the dish’s nutrition. These ingredients may seem like a lot, but they are loved by our taste buds and are epically good for our health!

Oh, and did I mention they provide a delightful, tangy crunch? Perfect for any salad or sandwich!

Ingredients

• Watermelon Radishes: Vibrant source of antioxidants, fiber, and vitamin C.
• White Vinegar: Adds tangy flavor; a natural preservative.
• Mustard Seeds: Provide a gentle heat and depth of flavor.
• Black Peppercorns: Enhances flavor with aromatic spice.
• Garlic: Offers antibacterial properties and rich, savory taste.
• Dried Chili: Optional; introduces spicy heat to the pickles.

Ingredient Quantities

• 2 medium watermelon radishes, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 1/2 tablespoons sugar
• 1 tablespoon sea salt
• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole black peppercorns
• 2 garlic cloves, peeled and smashed
• 1 small dried chili (optional, for heat)

How to Make this

1. Start with a meticulous wash of the watermelon radishes and then slice them thinly using either a very sharp knife or a mandoline for even thickness.

2. On medium heat in a small saucepan, blend the white vinegar with the water, the sugar, and the sea salt.

3. Mix the combination until the sugar and salt are wholly dissolved.

4. After the salt has dissolved, take the saucepan off the heat and allow the brine to cool for a few minutes.

5. In a clean, disinfected jar, layer the sliced watermelon radishes.

6. Combine the yellow mustard seeds, whole black peppercorns, smashed garlic cloves, and the dried chili (if using) with the radishes in the jar.

7. Slightly cool the brine, then pour it over the slices in the jar, making sure that all the radishes are below the surface of the liquid.

8. Let the mixture cool to room temperature first before tightly placing the lid on the jar.

9. Allow the flavors to develop for a minimum of 24 hours by refrigerating the jar.

10. Once you have pickled the watermelon radishes, they are set to be savored as a sharp, crunchy accompaniment or component to your meals.

Equipment Needed

1. Knife or mandoline
2. Cutting board
3. Small saucepan
4. Measuring cups and spoons
5. Spoon or spatula for stirring
6. Clean, disinfected jar with a tight-fitting lid

FAQ

• Can I use regular radishes instead of watermelon radishes?Of course, you can replace the usual radishes, but this will affect flavor and color to a certain extent.
• How long do the pickled watermelon radishes need to sit before they are ready to eat?The optimal time for them is at least 48 hours in the refrigerator, but you can begin sampling them at the 24-hour mark.
• How long will the pickled watermelon radishes last?If stored correctly in the refrigerator, they are good for up to 14 days.
• Is the dried chili necessary for the recipe?No, the dried chili is optional and only adds heat. Feel free to leave it out if you prefer a milder flavor.
• Can I use apple cider vinegar instead of white vinegar?Certainly, apple cider vinegar can be used, but it will give a somewhat different flavor.
• What are some ways to use pickled watermelon radishes?Salads, sandwiches, tacos, or simple garnishes? Colorful as they are, in any form or combination, they would make great accompaniments.
• Do I need to sterilize the jar before adding the radishes?Sterilizing jars is a good practice to ensure pickles stay fresh for as long as possible.

Pickled Watermelon Radish Recipe Substitutions and Variations

Instead of white vinegar, rice vinegar can be used for a milder flavor.
Honey or agave syrup can be used in place of granulated sugar to give a dish a different sweetness profile.
Kosher salt can be substituted for sea salt in an equal amount.
Yellow mustard seeds can be replaced with brown mustard seeds for a subtle flavor shift.
Using cracked black pepper is a good substitute for whole black peppercorns in cooking if you want a sharper, more pronounced pepper flavor. And using it in place of whole peppercorns is especially applicable if you’re preparing a dish with an intense heat level, be it in the form of chiles, hot sauce, or copious amounts of spicy sausage.

Pro Tips

1. Uniform Slicing Use a mandoline to ensure each slice of watermelon radish is uniformly thin. This will help them pickle evenly and enhance their texture.

2. Brining Temperature Allow the brine to slightly cool before pouring over the radishes. This helps preserve the radishes’ crunchiness while still allowing the flavors to infuse.

3. Jar Prep Make sure your jar is properly sterilized before adding the radishes and brine. A sterilized jar prevents unwanted bacteria, extending the shelf life of your pickles.

4. Flavor Infusion For a deeper flavor, consider lightly toasting the mustard seeds and peppercorns before adding them to the jar. This can enhance their aromas and make the final product more flavorful.

5. Spice Level Tailor the spiciness by adjusting the amount of dried chili. You can also try using different types of chili peppers to explore different heat profiles and flavors.