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Watermelon Radish Pickles

This is one cool root vegetable. Watermelon radish is so named for it's starburst of color. A couple of hours soaking in a pickling bath of ginger and rice wine vinegar and you'll have a sweet, tangy, crunchy and vibrant side dish to pair with grilled or fried goodies such as Chef Kirk Holmes' Maine Shrimp Fritters.

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About Kirk Holmes

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Tags:

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  • canoe club restaurant

Watermelon Radish Pickles

This is one cool root vegetable. Watermelon radish is so named for it's starburst of color. A couple of hours soaking in a pickling bath of ginger and rice wine vinegar and you'll have a sweet, tangy, crunchy and vibrant side dish to pair with grilled or fried goodies such as Chef Kirk Holmes' Maine Shrimp Fritters.

About Kirk Holmes

Kirk Holmes is the Executive Chef at the Canoe Club in Hanover, NH. A New England Culinary Institute graduate, he previously served as Executive Chef at Café Buon Gustaio in Hanover, and prior to that, was a key member of the Culinary Team at the Barona Valley Ranch Resort in San Diego, California. Kirk’s bias to fresh, local farm products has deep roots. He grew up on an active dairy farm, tending the herd and the family vegetable garden. We feel fortunate to have such a talented, experienced leader at the helm.

Recipe

Print recipe

Ingredients

Makes 2 Cups

  • ½ lb watermelon radish
  • 2 tsp salt
  • 1 tbsp sugar
  • ¼ tsp ginger powder
  • 1 oz rice wine vinegar
  • 1 tbsp mirin

Special Equipment

  • mandoline
  • potato peeler

How-to

  1. Wear gloves for this as the radish tends to stain your skin for a little while
  2. Peel the watermelon radishes
  3. Julienne the radishes on a French mandoline (metal one), or cut them by hand
  4. Place the radishes into a mixing bowl and sprinkle the salt and sugar over them
  5. Cover the bowl with plastic wrap and let sit for 2 hours at room temperature
  6. Uncover the radishes and pour the rice vinegar and mirin over them and mix well
  7. Let sit for 2 more hours
  8. Drain the liquid off the radishes and serve.  (Will last a week kept in the liquid)

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