Pickled Watermelon Radishes

by Robert Goodson
This week I'd like to highlight Watermelon Radish.
 
 These are a daikon radish and there are lots of ways to use them. You can eat them raw in a salad, roast them on their own or under a chicken, or they make a great refrigerator pickles. 
 
Pickled Watermelon Radish
 
Ingredients 
 
  • 2 Goodson's Gardens Watermelon Radishes (Sliced thinly with knife or mandoline and halved or quartered to fit the jar. ) **
  • 1/2 Bunch Goodson's Gardens Dill (finely chopped)
  • 1 Garlic Clove (finely minced)
  • Equal parts of Water and Apple Cider Vinegar ( about 1/2 cup - 1 cup each, enough to fit your container)
  • 2 teaspoons salt
  • 2-3 tablespoons of honey (depending on desired sweetness)
**Optional: We don't peel them because they add a subtle radish flavor, but if you don't want that then peel them. 
Instructions 
 
1. Prepare all ingredients according to ingredients list. 
2. Place all ingredients into a glass jar. Make sure that the veggies and herbs are covered by the liquid. 
3. Place lid on container and put in the refrigerator for 24 hours. 
4. Open and enjoy as a snack or side to a meal. Store in refrigerator and use within 1 week.   
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