A week ago I featured radishes in my 6 on Saturday post; watermelon radishes grow quickly, love the cool late summer/early autumn weather, they’re huge and when sliced resemble watermelons with their green thick outer skin and pink centre. I have an abundant crop and limited salads to add them to, and was searching for ways to use them. I’ll bring some to the local food bank of course, but wanted to try something new, and recalled how chefs on cooking shows always blithely say something like ‘I’ll give these a quick pickle…’ I looked it up, and radishes can, indeed, be quickly pickled. You just dissolve sugar and salt in a water/vinegar mixture then, after it has cooled, add peppercorns and another thing or two – I added bronze fennel seeds since I happened to harvest some just the day before, and pour into a jar with sliced radishes inside. Pop into the fridge for a few hours and they’re ready to eat. It really is that simple.
I discovered that watermelon radishes have a very thick shell that, eaten raw, are tough and quite hot. This shell/skin is, however, very easy to peel off with your fingers – no metal peeler required. You lose the watermelon look that gives them their name, but gain a very tasty small bite veggie. After that, a few passes on a mandolin and you have slices perfect for pickling.
Oh yes, they do look tasty! And I have indeed heard of radish chips, along with beetroot and parsnip too. These are huge! I will have to look out for seed to try next year!
OK now — radish chips next maybe!!
Fun that you made those! I looked up about them…you can eat the leaves, too, fresh or lightly cooked, bake or roast the radishes. My daughter quick pickles many veggies: jalapeños, dilly beans, cucumbers.
Nice! I may try this pickling thing with other veggies…
This is so interesting. I’ve loved the watermelon radishes I’ve found, but they’ve been only a bit larger than regular radishes, and quite sweet. That’s why I like them; they don’t have that ‘bite’ of a regular radish. I wonder if a different species is being grown around here.
After exploration, I found that only one species exists, but many sites describe them as being milder and slightly sweeter than small red spring radishes. I wonder if your soil, or a later harvest, makes a difference in their size (probably) or taste (perhaps).
Interesting…when I first sliced one open I ate it, skin and all, and it was hot. Then I peeled it, and it was much milder. I’m guessing that letting them grow longer, getting larger and growing a thick skin might be the answer.
Although I have never heard of pickled radishes, it makes sense, since beets are so commonly pickled.
That’s what I thought too.
I saw these once for sale many years ago here, and also pickled them and thought them rather good. I don’t have anywhere to grow my own though these days.
I was surprised but how large the leaves are! They take up a lot of space!
Well done, Chris! 👏🏼
😁