Quick-Pickled Watermelon Radish Recipe
Our local CSA gives us a bounty of watermelon radishes and purple radishes. They taste mildly sweet, have a delicious snap, and they are a joy to look at.
If you can’t find these around you, I apologize. I (happily) have a fridge full of them and try to incorporate them into our diet at least once a day, because radishes are super good for you.
Radishes come from the same nutritious brassica family as broccoli, cabbage, and kale. They are: full of vitamin C and minerals, are good for your heart, contain sulforaphane ("a natural compound with anticancer and chemoprotective properties. This substance may induce breast cancer cell death even at relatively low concentrations”), and they are even anti-fungal!
These are delectable sliced (raw) and dipped into our peanut sauce. This is one of our favorite things to put out for a snack for Q or guests.
The absolute favorite, however, is the quick pickled variety. Q likes these so much he does little dances when he hears he getting some.