Pickled Watermelon Radish – Nessalla Kombucha

Pickled Watermelon Radish


  • 3-4 watermelon radishes
  • ¼ cup distilled white vinegar
  • ¼ cup Peach Blush kombucha vinegar, plus some for reserve
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon peppercorns, lightly crushed


Put on your homesteading face, bust out your Ball jars, and discover this delicious way to serve up watermelon radish.

Yield: 2 cups


  1. After washing radishes well, use a mandoline or sharp knife to thinly slice radishes into rounds.  Place rounds into a clean canning jar.
  2. In a non-reactive saucepan, bring the white vinegar, kombucha vinegar, salt, and sugar to a boil.  Simmer for one minute, or until salt and sugar are dissolved.  Remove from heat and add the peppercorns.
  3. Pour liquid over radishes.  Let cool to room temperature, then pour in enough of the reserved Peach Blush kombucha vinegar to cover radishes completely.
  4. Cover jar and refrigerate.  Store up to 3 months.

 Adapted from Food52