Thai-Inspired Quick Pickled Watermelon Radishes

In Thailand, chicken satay is traditionally served with a peanut dipping sauce and a refreshing cucumber relish (or pickles) known as Ajad. This relish is made with cucumbers, fresh chilis, cilantro, and shallots, all dressed in a sweet, sour, and slightly salty syrup. It’s the perfect complement to grilled meats, Thai yellow curry, and fish or prawn cakes.

When I discovered watermelon radishes at a farmers' market in Maine, I immediately fell in love with their vibrant, beautiful color and their crisp, slightly peppery flavor. Inspired by the classic Thai Ajad, I decided to use the same sweet-sour brine to pickle these radishes, creating a delicious and visually stunning accompaniment.

This refreshing watermelon radish pickle is perfect for serving alongside grilled meats, seafood, sandwiches, spring rolls or even burgers. Its delicate flavors bring freshness to any dish, much like the original Thai cucumber relish.

I hope you give this easy recipe a try and enjoy the beautiful flavors it brings to your table!

Author

Watcharee Limanon

Prep Time

10 minutes

Category

Condiment

Cuisine

Thai

Ingredients

• ½ cup white vinegar
• ½ cup sugar
• 1 tsp salt (sea salt or kosher salt for better texture)
• 5-6 watermelon radishes (or substitute with carrots, daikon, or cabbage) 

Directions

1. In a small saucepan, combine the vinegar, sugar, and salt.
2. Heat over medium-high, stirring occasionally, until the mixture comes to a boil. Let it boil for 1 minute, then remove from heat and set aside to cool.
3. While the brine cools, wash the watermelon radishes thoroughly. Peel the skin off and use a mandolin slicer to cut them into thin, uniform slices.
4. Once the brine has cooled, pour it over the radish slices. Stir to ensure the radishes are evenly coated in the syrup.
5. Let the radishes steep in the brine for at least 1 hour before serving. The longer they sit, the more flavor they absorb!