Pickled Watermelon Radish

watermelon radish


  • 6 ounces watermelon radish thinly sliced
  • 1 cup unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • ¼ teaspoon peppercorn
  • ¼ teaspoon kosher salt
  • 2 cloves garlic, roughly chopped
  • ½ jalapeño, sliced in strips
  • chopped ½ jalapeño, sliced in strips


Wash radishes, dry, and slice using a mandoline or sharp knife about ¼ inch thick. Alternatively, you can cut into matchsticks, or wedges.

In a medium saucepan over medium heat, combine the vinegar, sugar, honey, peppercorn, salt, and heat until ingredients are dissolved, about 2 minutes. Remove from heat. Stir in lime juice.

Place the radishes, garlic, and jalapeño in a clean jar. Pour liquid from saucepan into jar. Leave about ¼ inch of room at the top. Cover, let cool, and refrigerate for at least 4 hours.