The Prettiest Quick Pickled Radish

I finally got around to using a few farm fresh ingredients I picked up last Sunday at our local farmer’s market! I wanted to get this recipe up posthaste just in case any of you are planning another run to the store before the start of the week. The beauty of this quick pickled recipe is that you can swap in any other varietal that you have on hand. Green beans, okra, onions, etc. would all work well. When I bought the watermelon radish, I wasn’t sure exactly what I would do with them, but I knew it would involve the fresh dill I also picked up. With the craziness of COVID-19 and everyone doing their best to safe-distance themselves, I wanted a fast recipe that would last the season and provide a bit of versatility to what everyone may have on hand.

This particular recipe is based on one canning jar, but it would easily scale for multiple jars that you have at home. A great little something to share with a neighbor or leave on the porch of your friend’s house. I love a pickled radish because it has the perfect crunch and brininess that can stand alone as a snack or a fresh garnish to any salad. In this case, the watermelon radish satisfies both the tastebuds and the eyes. The vibrant pink and green hues reminiscent of a fresh watermelon slice is a fun way to brighten up any dish. I like to pack a bit of heat via the peppercorns, but for those more heat-sensitive, feel free to omit. As we are planning on more days at home, it’s hard to complain about the convenience and lengthy shelf-life of these quick pickled radishes. Happy crunching!

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SPICY QUICK PICKLED
WATERMELON RADISH

makes 1 - 16oz Canning jar

ingredients + TOOLS

• 1 16 oz Ball Elite wide mouth canning jar

• 1 medium to large watermelon radish

• 3-4 garlic cloves, peeled and roughly chopped

• 2 Tbsp red peppercorns

• 1 bunch of fresh dill, roughly chopped

• 1/2 cup white distilled vinegar

• 1 cup water

• 1 tsp sugar

• 2 tsp salt

STEPS

1. Clean and prep the watermelon radish. Slice the radish to 1/8” thickness.

2. Fill the canning jar with watermelon radish.

3. Top with garlic, peppercorns, and dill.

4. Heat the vinegar, water, sugar, and salt in a saucepan until the sugar and salt are fully dissolved.

5. Remove the vinegar mixture from heat and pour over the radishes.

6. Let the jar cool to room temp before sealing the jar.

7. Within the hour, you can enjoy fresh pickled radishes. They should last a few months as is and if preserved in boiling water, should last the year.