Pickled Watermelon Radishes
June 9, 2026
A quick refrigerator pickle that turns watermelon radish discs into a tangy, addictive condiment—great on bánh mì, grain bowls, and anything that wants an acidic bite.
This follows pickled watermelon radishes on Food52, sourced from David Lebovitz.
A heads-up from the original: These are not quite like a same-day quick pickle. After a stint in the fridge, watermelon radishes can release a strong aroma that surprises you at first—but the slices themselves are much milder than they smell, and the flavor settles into something bright and addictive.
Where to use them: Bánh mì, whole grain bowls, tacos, salads, or anywhere you want that sharp acidic crunch.
Full notes and community tips are on Food52—please visit the original to support the creator.
Pickled Watermelon Radishes
From David Lebovitz, as shared on Food52—not your everyday quick pickle. The radishes mellow in the fridge and make a bright, punchy topping for sandwiches and bowls.
Ingredients
- 1 to 2 watermelon radishes
- ½ cup distilled white vinegar
- ½ cup water
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 cloves garlic, peeled
- ½ teaspoon peppercorns, lightly crushed
Method
- Wash the watermelon radishes well and remove any dirt. Slice thinly into discs with a mandoline or sharp knife, then pack into a clean canning jar.
- In a non-reactive saucepan, bring water, vinegar, salt, and sugar to a boil. Simmer 1 minute until salt and sugar dissolve.
- Remove from heat. Add garlic and peppercorns, then pour the hot brine (including garlic and peppercorns) over the radishes.
- Cool to room temperature, cover, and refrigerate.
- Best within about 3 months. The slices taste milder than they smell at first—a little breathing time helps.
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