CSA member Jane contributed this recipe. She says, “As the title suggests, this recipe is quick! It’s an easy way to spruce up your radish to enjoy on salads, tacos, or all on its own (I like to just snack on them!). The brine can be used for salad dressings as well (especially if you use apple cider vinegar).”
Quick Pickled Watermelon Radish
- 3 small watermelon radishes sliced in thin rounds or matchsticks
- 1/2 cup vinegar white, apple cider, or rice
- 1 Tbsp sugar
- Pinch salt
- 6 crushed peppercorns, pinch of chili flakes, crushed coriander seed Optional
Mix the vinegar, sugar, salt, and spices in a small bowl or container.
Add sliced radish, making sure that all slices are fully submerged. If you don’t have enough liquid top off with more vinegar or a bit of water.
Eat after 15-20 minutes or place in fridge for use in other recipes within the next week or two.
Be sure to place them in the fridge in a non-reactive container (no metal, since the vinegar can corrode it!).