Quick Pickled Watermelon Radish


  • 2 pounds Cross Valley Farms® Trimmed Watermelon Radishes
  • 2 cups red wine vinegar
  • 4 tablespoons sugar
  • 1 teaspoon red pepper flakes
  • 1 cup Rykoff Sexton® Rice Wine Vinegar
  • 1 tablespoon pink peppercorns
  • 1 tablespoon whole mustard seeds
  • 2 each bay leafs


Prepare pickling liquid. Bring to a boil all vinegars, 1 cup water, spices and sugar. Allow to cool. Strain out peppercorns, bay leaf, etc. 

Slice watermelon radishes to desired thickness. Place watermelon radishes in cold pickling liquid. Allow to steep 3-4 hours. 

NOTE: Pink interior of radish will seep into green rind. For best results, use pickled watermelon radishes after 4 hours or same day. Pickling liquid can be reserved for daily pickling if desired, provided radishes are cleaned and added daily. Yield: 2 pounds.