Food by VICE

Watermelon Radish "Prosciutto" Recipe

Like cured meats? Then you'll love this.

by Will Horowitz
Jul 31 2019, 11:00am

Photo by Farideh Sadeghin

Servings: 4
Prep time: 15 minutes
Total time: about a week


2 cups white vinegar
½ cup kosher salt
2 tablespoons cracked whole black peppercorns
2 tablespoons dried oregano
4 garlic cloves, chopped
4 large rainbow radishes


1. Brine the radish: In a large bowl, whisk together the vinegar, salt, peppercorns, oregano, and garlic with 2 cups water to dissolve the salt. Place the radishes in a zip-top bag or a sealable container and pour over the brine to submerge them completely. Let the radishes sit in the brine for 3 to 4 days.

2. Smoke the radishes: Remove the radishes from the brine and place in 225°F smoker over your choice for 6 hours.

3. Dehydrate the radishes: Place in a dehydrator at 120°F for 12 hours.

4. To serve, thinly slice radishes by hand or on a meat slicer. Use in salads, on cheese boards, or anywhere you’d use prosciutto or cured meats. Radishes will keep, refrigerated, for up to one month.

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watermelon radish