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Watermelon Radish Pickles
- Yield:
1 pint
- Difficulty
Easy
Published 2017
You’d never know the beauty hidden within this radish by looking at it from the outside. I prefer these radishes to regular red table radishes because their flavor is milder and they are much prettier. The inside is bright pink, which causes the brine to turn a lovely shade of pink.
Ingredients
1–2
Method
Wash the radish, trim off the ends. Depending on the size of the radish, you can either leave the slices whole or cut them in half. Stack them in the jar, leaving 1½ inches of room for a weight, brine, and space for the ferment to bubble. Once the jar is packed, pour the brine over the radish slices, covering them completely.
Use a weight to hold the radish slices underneath the brine.
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