It was on a recent stop at the produce stand that I found these beautiful Watermelon Radishes. I had never had a Watermelon Radish before, so I decided to grab a couple and give them a try.
I was pleasantly surprised. They are not as harsh as a regular radish, they only have a slight peppery note to them and a nice crisp sweetness.
I decided to thinly slice them on the mandoline and then do a sweet and sour pickle. I ended up using them on the Bahn Mi sandwich sliders that I made for a catering event. The bright pink radishes added a brilliant pop of color and their crisp sweet and sour deliciousness were the perfect compliment to the sandwiches (recipe for the Bahn Mi sliders coming soon).
These Pickled Watermelon Radishes are so simple to make and a great addition to sandwiches, salads, vegetable trays and more. They are simply delicious on their own as well.
Quick Pickled Sweet and Sour Vegetables:
- 1 cup organic sugar
- 1 cup seasoned rice vinegar
- 1 cup water
- 1/2 teaspoon Kosher salt
- 3 cloves fresh garlic, peeled and cut in half
- 1/2 inch piece of fresh ginger, peeled and cut into slices
- Vegetables of your choice ( watermelon radish, carrots, cucumbers, cabbage, sweet peppers, etc..)
Place sugar, vinegar, water, salt, garlic and ginger in a saucepan. Bring to a boil, stir, then remove from heat. Let pickling mixture cool completely.
Place sliced vegetables of your choice in a glass bowl or jar and pour cooled liquid through strainer over vegetables. Toss to coat, then cover and let stand in the refrigerator for about an hour. Keep pickles stored in the refrigerator up to a week. But they probably won’t last that long!