What isn’t awesome when pickled? (That’s a rhetorical question, for those snarky readers out there.)
This mix of watermelon radishes and ginger will perk up sandwiches or any little appetiser that you want to look pretty. They’re also nice as a garnish on creamy soups.
Specifically, this recipe is for refrigerator pickles, which last a couple weeks or months, it seems. You could also do the whole boiling water thing and actually pickle these, in which case they’d last a lot longer. But why would you want that?
And finally, a heads-up: these will make any space that they invade smell like fermenting feet. They taste awesome, though, but be forewarned that if you accidentally eat one before running in to try to give your awesome boyfriend a kiss, then he will purse his lips and refuse to kiss you because ‘It’s not pleasant.’
So don’t say that I didn’t warn you.
It’s so worth the stinky feet smell, though, especially for the ginger!
Wondering what else to do with watermelon radishes?
Pickled Watermelon Radishes
By December 28, 2010Published:
- Yield: 2 16 oz Mason Jars
- Prep: 10 mins
Fermented-feet-smelling? Why, yes. Delicious? Also yes.
- 10-14 watermelon radishes About 1 1/2 lbs
- 1 T kosher salt
- 3 T vegan sugar
- 1/4 c seasoned rice vinegar
- 3 inches ginger
- Peel the radishes (it's okay to be lazy about this), then half lengthwise and chop into 1/4" pieces.
- In a medium-sized mixing bowl, toss radishes with kosher salt and let stand for an hour, stirring occasionally.
- After an hour, drain—but do not rinse!—and return to bowl.
- Add sugar, vinegar, and ginger, stirring to dissolve sugar.
- Transfer to mason jars and place in the fridge overnight, allowing the flavours to meld.
- Course: Sauces, Marinades, Chutneys, &c.