Summer Pickled Watermelon Radish

Crisp watermelon radish is pickled in a refreshing blend of coconut water, honey, and rice vinegar, then finished with a drizzle of extra virgin olive oil. Light, vibrant, and perfectly balanced, it's a refreshing summer side bursting with sweet-tart flavor.

Ingredients

  • 1 watermelon radish, thinly sliced

  • Natural coconut water

  • Honey

  • Sugar

  • Rice vinegar

  • A pinch of salt

  • Extra virgin olive oil

Method

1. Thinly slice the watermelon radish.

2. In a bowl or container, combine the coconut water, honey, sugar, and rice vinegar. Taste the marinade and adjust the sweetness and acidity to your preference.

3. Add the sliced watermelon radish, making sure it is fully submerged. Cover and refrigerate for 48 hours.

4. After 48 hours, drain the radish, reserving the pickling liquid.

5. Toss the drained radish with a pinch of salt and a drizzle of extra virgin olive oil. Taste and adjust the balance of salt, sweetness, and acidity if needed.

Serve

This refreshing dish pairs beautifully with summer grilled vegetables, grilled meats, or other barbecue dishes. Its crisp texture and sweet-tart flavor make it an excellent warm-weather side.

Don’t Waste the Pickling Liquid

The reserved liquid makes a refreshing summer drink. You can:

  • Drink it as is, chilled.

  • Dilute it with sparkling water for a light, refreshing beverage.

The drink may have a mild radish pungency, which is completely normal and pleasantly refreshing on a hot summer day.