Pickled Watermelon Radish
  • 4 c. filtered water
  • 2 Tbsp. fine sea salt
  • 1 bunch watermelon radishes
  • 1 tsp. of whatever spices you want to use: Coriander seeds black peppercorns, celery seed, red chili flakes, fennel seed
  • Sterilized glass jars weight helpful to submerge radish
  1. Warm the water on the stove in a small pot. Pour in the salt and stir until dissolved. Cover and allow to cool.
  2. Wash the radishes and slice into 1/8 inch thick rounds. Add the slices to your clean jars with enough room for the weight and cover with brine. Add spices if using.
  3. Make sure the radish slices are completely submerged in the brine. This prevents them from spoiling. Gently place the weight on top to help release air bubbles. Cover and close jar loosely.
  4. Place a plate under the jar for spillage as it starts to ferment and allow to ferment on the counter for 2-7 days. Taste the radishes after 36 hours and if they are ready stick them in the fridge to prevent further fermentation. If they are not ready leave them on the counter and taste again in a day or two.
  5. Enjoy them as a snack, on top of salads, or as a side dish.
Recipe Notes

Recipe from Ashley Neese