Quick-Pickled Watermelon Radishes
Thin watermelon radish slices soak in a sweet-tangy rice vinegar brine for a crisp pickle that wakes up sandwiches, tacos, or salads.
Prep 15 min · Total 30 min · Makes about 4 cups
Ingredients
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 1 tablespoon granulated sugar
- 8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise
Directions
Whisk the vinegar, water, salt, and sugar in a medium bowl until the salt and sugar have disappeared into the liquid. Add the radishes and turn them through the brine so they’re coated. Set a clean paper towel on top of the radishes to help keep them under the surface. Let them marinate for at least 15 minutes before serving. For later, pack the pickled radishes into a jar with the brine and refrigerate for up to 2 weeks.