Quick-Pickled Watermelon Radishes Recipe
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
In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved. Add the radishes and toss to coat. Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving. Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.