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    Home » Recipes » Appetizers » Watermelon Radish Pickles: Quick, Easy and Uber Tasty

    LAST UPDATED: July 13, 2020 • FIRST PUBLISHED: November 13, 2010 By Toni Dash 8 Comments

    Watermelon Radish Pickles: Quick, Easy and Uber Tasty

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jars of quick pickled Watermelon Radishes (refrigerator pickles)
    Watermelon Radishes are beautiful and makes delicious refrigerator pickles! These eye catching gems are fast to make and have a sweet tangy brine you’ll love!
    Jars of quick pickled Watermelon Radishes (refrigerator pickles)

    One of my favorite vegetables is the watermelon radish. First of all I love a good surprise. The first time I cut into one of these things I felt like I’d found the last Golden Ticket. Gorgeous. I think when you’d wear a vegetable it’s the sure validation of its specialness.

    Last year at this same time I stocked up on these at our local Farmer’s Market. I was shoulder to shoulder at the radish bin with a local chef of a renowned sushi restaurant who was buying a bundle to use them as a garnish. I felt like a complete hoarder, talking myself into buying more and more ‘just in case’.

    After arriving home and coming to terms with the fact I would not eat 20 of these orange-sized extravaganzas raw, I began to experiment (note: this variety of radish is not as strong and biting as some others; it’s lovely to eat raw). I landed on a delicious refrigerator pickle recipe that takes no time at all but has wonderful flavor.

    halved Watermelon Radish with green exterior, white ring and pink center

    How Much Does the Refrigerator Pickle Recipe Make?

    This is for a batch yielding a bit over 2 ½ pints. Keep the proportions the same and make a smaller batch if you like.

    For jars I used a pint jar, two ½ pints of different sizes and a 12 ounce quilted jelly jar.

    I used Ball plastic storage lids that are made for the two sizes of Mason jars. I always use these once I’ve opened something I’ve canned that is not being used in one sitting and they are great for this recipe.

    How to Use Pickled Watermelon Radishes

    You can use these as a relish, eat them on their own or as a condiment to all things grilled.

    One of my favorite ways to use them is chopped up and added with mayonnaise to tuna for a salad or sandwich.

    I grew up with canned tuna mixed with mayo, chopped celery, chopped scallions and some pickle relish. Loved it; the sweetness, the saltiness and the crunch.

    Using these pickles instead of the celery, scallions and relish makes an updated version that really cannot be beat!

    How to Make Refrigerator Pickles with Watermelon Radishes

    Recipe Ingredients

    • Watermelon radishes
    • small Onion
    • Rice vinegar
    • Kosher salt
    • Granulated sugar
    • Brown sugar

    Easy Recipe Steps

    STEP 1: Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks). I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.

    sliced Watermelon Radishes on a cutting board with some cut into sticks for making refrigerator pickles

    STEP 2: Cut the onion into 1/8 inch slices using a knife or mandolin. Cut each slice in half and separate into half circle pieces. Combine the radishes and onion in a bowl and toss to mix together.

    STEP 3: In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.

    STEP 4: Fill the jars you’ve selected with the radishes and onion. Pour the liquid mixture into the jars leaving about ½ inch at the top. Add lids; turn upside down and upright again a few time to ensure everything is mixed together.

    Four prepared jars of Watermelon Radish Pickles

    How Long to Wait Before Eating the Refrigerator Pickles?

    The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week. Since they are refrigerator pickles they are not intended for long shelf life. I probably would not keep them after 3 months (but mine have never lasted that long).

    Try these Pickle Recipes too!

    • Pickled Red Onions
    • Pickled Jalapenos
    • Dilled Beans
    • English Pub Pickled Onions
    Did you make it? Please RATE THE RECIPE below!

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    Easy Watermelon Radish Pickles

    Watermelon radishes are not only pretty but they make delicious quick pickles. This easy recipe walks you through it all!
    5 from 8 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 15 minutes
    Soaking time (minimum): 12 hours
    Total Time: 12 hours 15 minutes
    Servings: 10 1/4 cup servings (total yield: 2 1/2 pints)
    Calories: 35kcal
    Author: Toni Dash
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    Ingredients

    • 3 large Watermelon Radishes should yield 3 cups when chopped up
    • 1 small Onion for this recipe I used a Spanish onion plus 2 itty bitty Cippolini onions I had
    • 1 ½ cups Rice Vinegar
    • 2 ½ teaspoon Kosher Salt
    • 3 ½ tablespoon Granulated Sugar I use organic cane sugar or turbinado sugar but any will do
    • ¾ teaspoon Brown Sugar

    Instructions

    • Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks).  NOTE: I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.
    • Cut the onion into 1/8 inch thick slices using a knife or mandoline.
      Cut each slice in half and separate into half circle pieces.  Combine the radishes and onion in a bowl and toss to mix together.
    • In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.
    • Fill the jars you’ve selected with the radishes and onion.  Pour the liquid mixture into the jars leaving about ½ inch at the top.  Add lids; turn upside down and upright again a few time to ensure everything is mixed together and place in the refrigerator.
    • The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week.  Since they are refrigerator pickles they are not intended for long shelf life.  I probably would not keep them after 3 months (but mine have never lasted that long).

    Nutrition

    Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 129mg | Fiber: 1g | Sugar: 6g | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. poeticbox says

      November 17, 2010 at 6:32 am

      5 stars
      I loved this recipe! It’s so easy and the pickles are delish. Yum

      Reply
    2. Boulder Locavore says

      November 15, 2010 at 1:14 am

      Hi All,
      Thanks for your comments. Did not realize these were a bit of a novelty. Only one farm at our Farmer's Market grows them but they are fabulous. The flavor is more mild and really can you imagine a better showpiece than to slice open this simple greenish looking thing to find the inside?

      I also recommend Dragon Carrots for the same reason. If you have not seen one they are a burgundy color and when you slice into them they have a circle of orange and center circle of yellow. Beautiful! -BL

      Reply
    3. Lynn @ I'll Have What She's Having says

      November 15, 2010 at 1:41 am

      5 stars
      These are gorgeous! I'm going to have to keep an eye out for them here, the mild flavour sounds very interesting.

      Reply
    4. Amy says

      November 14, 2010 at 11:52 pm

      I have never tried a watermelon radish! I will have to hunt some down though, they are beautiful!

      Reply
    5. Nancy and Vijay says

      November 14, 2010 at 2:39 pm

      I've never heard of these but just looking at them is special. You have a beautiful Blog 🙂

      Reply
    6. claudia lamascolo says

      November 14, 2010 at 11:01 am

      Never heard of these thanks for this awesome infomrative post can't wait to see what I can find on these love them!

      Reply
    7. She's Thrifty says

      November 13, 2010 at 4:58 pm

      5 stars
      Whoa! What a great idea. Photos are fab as usual.

      Reply
    8. Jescel says

      November 13, 2010 at 4:37 pm

      5 stars
      wow.. i must admit i haven't seen nor tasted watermelon radishes.. this is so intriguing!

      Reply

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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