Pickled Pink!

Happy Tuesday! I thought I’d share a quickie recipe for pickled radishes I came across on The Kitchn (If you’re not already an avid reader of The Kitchn, take one look and I promise you’ll be an instant fan!). It took me 5 minutes to put together and after sitting for 3 days (though you could probably eat them happily after one) they’ll be all pretty, pink and ready to plop beside a sandwich for lunch!

Pickled Radishes

3/4 cup hot water (can be from the tap)
1/2 cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained

Cut the radishes into halves or quarters (try to keep them similar in size).

In an airtight jar or non-reactive  (i.e. copper bowl) combine the hot water, vinegar, sugar and salt and shake or stir until the sugar/salt are dissolved. Add the radishes.
Shake it all up, put it in the fridge for about three days (but as previously mentioned, you can eat them after 1 and they’ll be just as tasty!) and eat eat eat!



(this photo was taken immediately after putting the radishes in the pickling brine, but they’ll likely be completely pink by the time they are done sitting!)

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