My Hungry Harvest produce box this week came with 1 pound of watermelon radishes. If you haven’t had them before, they are tons of fun. The outside looks so boring- usually white or pale green, but then you slice it open and see bright pink/red! I find the taste is mildly peppery and slightly sweet. I usually just slice them thinly and put a little salt, pepper, and sometimes even butter for a fun snack. This time though, I wanted to make the 1 pound last for a while, so I pickled it. This pickle is great on a cheese board, in sandwiches, mixed into salads, or even just to munch on. I used a spiraler to get thin slices, but you can also just cut them by hand into thin slices.
1 pound watermelon radishes, sliced as thin as possible
1/2 cups water
1/2 cups white vinegar
2 tsp sea salt
1 tsp sugar
2 whole bay leaves
2 garlic cloves, cut into quarters
1 tsp whole black peppercorns
1. Place the watermelon radishes in a large glass jar.
2. In a small saucepan, bring the remaining ingredients to a boil on med-high heat. Stir until the sugar dissolves, then turn the heat down and simmer for 2 minutes.
3. Pour the pickling juice into the glass jar on top of the watermelon radishes. Let it cool, then cover tightly and refrigerate until ready to eat. I let it sit for at least 30 mins, but the taste definitely gets better the longer it pickles.