These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
Laying a paper towel on the surface of the radishes keeps them submerged in the brine, for more effective quick-pickling.
Using a cold brine retains the crisp, raw snap and bright color of the thinly sliced radishes.
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.
You can substitute other types of radishes here, if desired (no need to peel them if they have delicate skins).