{Pickled Watermelon Radishes}

Monday, June 15, 2015

I've never been one for RADishes, but I'll eat almost anything if it's pickled.
These rock.
6 oz Watermelon Radishes (thinly sliced)
1 Cup White Vinegar
1 TBS Honey
1 TBS Sugar
1/4 tsp Peppercorns
1/4 tsp Kosher Salt
2 Cloves Garlic (roughly chopped)
1/2 Jalapeno (sliced into strips)
1 TBS Fresh Lime Juice

1. Wash and cut radishes 1/4" thick.
2. In a medium saucepan over medium heat, combine the vinegar, honey, sugar, peppercorns, salt, and heat until ingredients are dissolved (about 2 minutes).
3. Place the radishes, garlic, and jalapenos in a sterile jar, and poor liquid over the top, leaving 1/2" of room at the top.
4. Screw on lid, let cool, and refrigerate for at least 4 hours before serving.


Gail said...

water or vinegar?

Val Fenton said...

Ha! You and my husband both.
I should probably be a good wifey and make this for him :)

Today's Letters said...

gail, sorry about that! 1 cup white vinegar :)

val, he'd love them! :)

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