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Pickled Watermelon Radishes & Carrots

Pickled radish and carrot

Pickled Watermelon Radishes and Carrots

I was lucky enough to receive an amazing batch of homemade kimchi for Christmas and it inspired me to make pickled radishes and carrots with the watermelon and purple radishes I had from the farmer’s market. (Daikon is traditionally used, but I prefer the colorful radishes instead of the white daikon.) I usually use a food processor, but don’t have mine in NYC and decided to use a spiralizer. I’m digging the way the colorful curls turned out! The recipe I use calls for 2-3 tablespoons of salt and sugar, but I use less. Taste it and decide for yourself. The vegetables pickle in minutes with warm water; I leave mine out for about an hour, then chill in the refrigerator. They can be used right away.

On Monday, I plan on making Bulgogi and having a feast with the kimchi and pickles and other sides for a delicious meal.

Spiralized radishes and carrots

Pickled Watermelon Radishes and Carrots

1/2 lb. carrots, shredded in food processor or with a spiralizer

1/2 lb. daikon, watermelon, purple or other radishes, shredded in food processor or with a spiralizer.

3 cups warm water

3 tablespoons distilled or rice vinegar

1 tablespoons sugar

1 tablespoons salt

Mix warm water, vinegar, sugar and salt until everything is dissolved. Choose a pitcher or bowl with a lip that can be used for pouring mixture.

Peel, wash and cut radishes and carrots to desired size. Put into a container and add liquid.

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