|A salad of kim chi and pickled watermelon radishes.|
Green on the outside with a bright purple-pink starburst center, watermelon radishes have beautiful color that intensifies when pickled, making for a striking snack. Refrigerator pickle recipes suggest a wait time of 24 hours to 2 weeks for maximum flavor. After three tries, I can tell you that shorter soaking times net a milder pickle. So if you want a pickle that bites you back, wait at least three or four days before trying yours. If you don't, then start snacking the day after preparing them.
Watermelon Radish Pickles
|Radishes in brine.|
- 3 large watermelon radishes (about 3 cups chopped)
- 1 cup rice vinegar
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- Peel the radishes and cut into disks or sticks (or a combo of the two) about a quarter-inch thick.
- In a separate bowl, combine the rice vinegar, salt and sugar until dissolved.
- Fill pint-size jars (or resealable plastic bags) with the radishes. Pour the liquid over the radishes, cover with lids and shake to ensure even mixing.
- Refrigerate at least 24 hours before enjoying. The pickles will last about a month in the fridge.
- Variations: Combine the radishes with green or sweet onions for variety; add a dash of crushed red pepper for a little kick.