Here at Chewonki we just finished our last bag of watermelon radishes which were harvested last fall. They kept beautifully in our root cellar. What a joy to have farm fresh food in March!
Watermelon radishes are a beautiful addition to a green salad or crudite platter. They are milder in flavor than a traditional radish. They work nicely as a cracker substitute. They are a conversation starter!
Chef Russell pickled some of these beauties as a sandwich accompaniment this week.
Here is how he did it:
First wash and thinly slice your radishes. This could be done on a mandolin or in a food processor or by hand. Place your sliced radishes in a heavy container with a lid, such as a large Ball jar or heavy duty tupperware type container.
In a pot combine equal parts water and apple cider vinegar, a splash of soy sauce and sesame oil and some whole black peppercorns and bring this mixture to a boil. You’ll want enough liquid to cover your radishes.
Pour the pickling liquid over the radishes, weigh them down with a plate or bowl and let them “steep” for an hour or so. Chill and they are ready to add to sandwiches or salads. Enjoy!