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.