- The Plate
Quick Pickled Watermelon Radish
The round root vegetables are white on the outside, but one slice reveals a hidden, deep fuchsia center. Sweet, spicy, and crunchy, the heirloom variety of the daikon radish is a great addition to spring salads. Pickling them transforms them into a delectable zingy accompaniment to tacos or weekend hotdogs and hamburgers. For those who find pickling intimidating, quick pickling, I promise, is super easy, and once you start here, you’ll be pickling everything.
6 ounces watermelon radish thinly sliced
1 cup unseasoned rice vinegar
1 tablespoon honey
1 tablespoon sugar
¼ teaspoon peppercorns
¼ teaspoon kosher salt
2 cloves garlic, roughly chopped
½ jalapeño, sliced in strips
1 tablespoon fresh lime juice
1. Wash radishes, dry, and slice using a mandoline or sharp knife about a ¼ inch thick.