Pickled Watermelon Radishes
Here are the famous ‘watermelon radishes’ (or ‘red meat’) and they are seasonal !
Who ever said fall vegetables were boring?
This fuchsia color is mesmerizing as it is so saturated and natural (no artificial coloring guaranteed).
This radish is quite soft and can be eaten raw (delicious as an aperitivo with lemon and coarse salt) or cooked. The following recipe tells you how to prepare it as a ‘pickle’ with vinegar, sugar and dill.
- 2 medium size watermelon radishes, peeled and sliced thinly with a mandoline
- 1 cup 1/2 white vinegar
- 1 large handful chopped dill
- 1/4 cup cane sugar
- 1 salt pinch
- Lay the slices in a jar. Atlernate sugar, then radish slices, then vinegar, then dill etc… the color will spread through the layers
- Leave few hours in the fridge before eating. You can leave it the fridge for few weeks