Quick-Pickled Watermelon Radishes
These pickled radishes add an acidic bite and pop of color to any dish.
Photography by Christopher Testani
Recipe by Rochelle Palermo
Start to Finish: 25 minutes | Servings: Makes 2 1/2 cups watermelon radishes |
Ingredients
2/3 cup white wine vinegar
2/3 cup fresh lemon juice
4 cloves garlic, thinly sliced
1 tbsp. sugar
2 tsp. black peppercorns
2 tsp. fennel seeds
2 tsp. kosher salt
2 watermelon radishes (8 oz. total), very thinly sliced
3 red pearl onions, very thinly sliced
Preparation
In jar with lid, shake first 7 ingredients until sugar and salt dissolve. Add radishes and onions. Cover jar and shake. Refrigerate for at least 15 minutes.
