1 to 2 watermelon radishes
¼ cup white wine vinegar
¼ cup rice wine vinegar
½ cup water
1 tsp pink Himalayan salt
1 tsp sugar
2 cloves garlic, peeled
1 tsp ginger, microplaned
½ tsp peppercorns, lightly crushed

Wash and peel watermelon radishes. With a sharp knife or mandoline slicer, slice radishes into round discs. In a non-reactive saucepan, bring the water, white wine vinegar, rice wine vinegar, salt and sugar to a boil. Simmer for 1 minute or until the sugar and salt are dissolved. Remove from heat and add the garlic, ginger and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes. Let cool to room temperature, then cover and refrigerate.

Recipe by Chef Anthony Damiano at Counter Culture, in Vero Beach, Florida.

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