Easy Watermelon Radish Pickles

Watermelon radishes are not only pretty but they make delicious quick pickles. This easy recipe walks you through it all!

Course Appetizer

Cuisine American

Prep Time 15

Soaking time (minimum) 12

Total Time 12 15

Servings 1/4 cup servings (total yield: 2 1/2 pints)

Calories 35kcal

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

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).