Quick-Pickled Watermelon Radish

From Emily and Matt Clifton/ Serious Eats

INGREDIENTS

1/2 cup rice vinegar (120ml)

1/2 cup water (120ml)

1 1/2 teaspoons kosher salt

1 tablespoon granulated sugar (13g)

8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise

PREPARATION

In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved. Add the radishes and toss to coat. Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving. Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.

NOTES

You can substitute other types of radishes here, if desired (no need to peel them if they have delicate skins).