Radish Pickles

Accidentally bought a duplicate bunch of radishes yesterday at the farmers’ market (where NOBODY took the greens!) and had to figure out something to do with them so they didn’t go to waste.  We considered some radish slaw, but we were having tacos and I thought it might be nice to make those pickled radishes and carrots that you get at Mexican restaurants.  In that endeavor, we did not succeed.  However, we ended up with some other kind of pickled radishes that are now my hands-down favorite radish preparation.

Basically, I took about a cup of vinegar (half white and half rice) and a cup of water, two tablespoons of sugar, two tablespoons of salt, a few sliced cloves of garlic, and some whole peppercorns, brought it all to a boil in a saucepan, and poured it over a ball jar full of sliced radishes.  After half an hour in the fridge, you’ve got tasty pickled radishes.  Wait until the next day, and some of that acidic bite has gone away, but you still have that buttery radish flavor, plus the briny pickle goodness.  These will be featured in my mouth, all summer long.

Watermelon Rind Pickles

Since we got a small sugar baby watermelon from the Coop the other day, I decided not to waste a single bit and attempted to make Watermelon Rind Pickles.  I used the recipe from the Joy of Cooking, but made it much smaller.

I have no idea how these will taste!

Watermelon Rind Pickles (adapted from the Joy of Cooking)


  • 20 lbs slightly underripe watermelons with thick, firm rinds
  • 7 cups sugar
  • 2 cups distilled white vinegar
  • 1/2 teaspoon oil of cinnamon (I used a cinnamon stick)
  • 1/4 teaspoon oil of cloves (I used a few cloves)

To Do:

  1. Scrape out all but a thin line of flesh from the watermelon and peel off the outer green skin.  Cut the rind into 1″ wide squares and blanch in boiling water until pieces are tender, but slightly crisp at center.  Do NOT overcook.  Drain and place in a large bowl.
  2. Combine the sugar, vinegar, cinnamon and cloves in a saucepan and bring to a boil.
  3. Pour syrup over the rind and let sit overnight in the fridge.
  4. The next day, drain the syrup into a saucepan and bring to a boil.  Repeat step 3.
  5. On the third day, bring the syrup and rind to a boil.  Using a slotted spoon, place the rind into sterilized canning jars and add the syrup, leaving a 1/2″ headspace.  Add a star anise or two to the pint jar if you want.  Screw on the sterilized lids and rims.
  6. Repeat until you fill all your jars.  Process in a hot water bath for 10 minutes.

Like I said, I haven’t tried these yet, but I had watermelon rind pickles before and they were pretty awesome!  How can you go wrong with The Joy?  Fingers crossed.