Quick-Pickled Watermelon Radishes

These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.

½ cup rice vinegar
½ cup water
1½ teaspoons kosher salt
1 tablespoon granulated sugar
8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise

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.

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