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!


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