Pickled Watermelon Radish
1.5 pounds radishes, sliced thin with a mandolin--if you are using small radish, you can leave them whole
1/4 cup kosher salt
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon apple cider vinegar
1/3 cup freshly squeezed lemons
1 cove minced garlic
3 (2 inch) pieces of lemon zest
Place the radishes in a colander in the sink and toss with salt. Let rest for 15 minutes to extract some of the water.
Mix the sesame oil, honey, vinegar, lemon juice and garlic in a bowl and set aside.
Rinse the radishes and dry with a paper towel.
Add the radishes to the pickling mixture you created.
Add the lemon zest.
Place into a Ball jar and let marinate at least 1 hour.
Refrigerate to store. Lasts up to 1 month.