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Pickled Watermelon Radish


Pickled radishes are delicious and full of probiotic health benefits. They’re great made with any type of radish, but when you make them with watermelon radishes (a variety of radish with intensely pink flesh), the results are colorful enough to kickstart any party conversation.

Radishes are one of my favorite vegetables. They contain significant amounts of vitamin C and several other vitamins and minerals, and a few not-so-familiar phytochemicals such as indoles, which detoxify, and the powerful antioxidant flavonoids zeaxanthin, lutein, and beta carotene.

Radishes also contain an important antioxidant compound called sulforaphane, a proven cancer fighter. Also, they perform other healthful tasks like purifying kidneys, regulating blood pressure, relieving congestion, and preventing respiratory problems such as asthma or bronchitis.


2-3 watermelon radish, thinly sliced (a mandolin is great for this)

1/2 cup rice wine vinegar

1/4 cup water

2 tsp. organic sugar

1 tsp. sea salt

1/2 tsp. black mustard seeds

Healthy pinch of red pepper flakes

5 whole black peppercorns


Place the sliced watermelon radish in an airtight glass container. Mix the rice wine vinegar, water, sea salt, sugar, mustard seeds, red pepper flakes, and black peppercorns.

Pour over the watermelon radishes. Refrigerate for at least 8 hours



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