Who knew there was such a thing as a watermelon radish! Leave it to Gorman Farms to teach me something new in the world of vegetables. A watermelon radish is an heirloom Chinese daikon radish. It’s much larger than a standard radish although not as large as the name it bears. They have a dull green exterior but when cut open the inside has a bright fuchsia center. That’s why it’s referred to as the watermelon radish. It’s in the same family of vegetables as broccoli, turnips and arugula – the Brassicas. The taste is somewhat milder than other radishes but can have a peppery aftertaste.
We’re always game to try new tastes. So we pickled the radish and it came out beautifully. I must be honest, I didn’t pickle it, my husband did. It’s so crunchy and flavorful. Mixed with onions, it makes a nice, light side dish. Be certain to make enough pickling juice to cover the whole container or you will have some radishes pickled and others not so much. Found that out the first time through!
Give the recipe a try and let me know what you think.
- Place radish and onion slices in a large mixing bowl.
Remember to adjust recipe for larger quantities of radishes.
- Add the remaining ingredients and toss well.
- Refrigerate overnight to chill and thoroughly blend flavors.