Probiotic Pickled Watermelon Radish | Recipeish | Gustus Vitae
- Yield: 3 full mason jars.
- Time Estimate: 20 minutes + overnight.
- Storage Notes: Will keep in an airtight container refrigerated for up to 2 weeks.
- Difficulty: Easy.
Quick pickling, or fridge pickling, is super easy to do, and the result is a delicious, homemade snack that's lovely to have around or that makes a lovely gift when popping over to the neighbors and is so much more thoughtful than a bottle of wine at a dinner party. This recipe works with a whole variety of vegetables & even fruits, from cucumber to watermelon to green beans to jicama. We saw these watermelon radishes in the super and knew just just what we had to do...
- 1 cup distilled water.
- 1 cup white vinegar (apple cider or rice wine will do if you prefer, but their flavor can be overpowering and dominate your pickled veggie/fruit).
- 2 cloves garlic (for veggies, not so tasty with fruits).
- 3 tbs Probiotic Ocean Salt
- Enough of your veggie/fruit of choice to stuff 3 mason jars - this was 7 watermelon radishes.
- Combine water, vinegar, and Probiotic Salt, in a pot, and if adding garlic, mince and add too.
- Bring to a boil, and the drop to a low simmer.
- While the water is heating, rise and thinly slice radishes - we used a mandolin.
- Cram as many as you possibly can into each mason jar - the vinegar/water mix will naturally fill whatever small gaps remain.
- Pour vinegar mix over, filling all the way up to the brim.
- Cap and seal finger-tight, and let them cool down for a hour or so before you pop them in the fridge. Let them refrigerate overnight and enjoy 'em tomorrow!