Medium massive watermelon radish (some watermelon radishes are the size of traditional red radishes, but some varieties are more the size of a red onion...I bought the second kind at my local farmers market and adjusted directions)
0.5 cup of rice wine vinegar
0.5 cup of water
1.5 tsp of salt
1 tbls of sugar
Whisk ingredients in a mixing bowl until salt and sugar are dissolved. Add the thinly sliced watermelon radish to the mixture and submerge for an hour.
My comments: I would explore other recipes which are more like traditional pickling recipe because the pickled flavor is not as distinct as I would have preferred. I would also, heading forward, use ground salt instead of big kosher crystals because the ground salt would have dissolved completely whereas the the kind I sued did not...I served this as garnish during my early Cinco de Mayo dinner for tacos (beef, shrimp and mango and avocado tacos were served)...So pretty! Can be cut into slivers for tacos and I would also venture say the whole coins of the big radish might be refreshing on a burger or elevated fried chicken sandwich!