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Pink Pickles
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Description
Have you ever eaten a pink pickle? They’re made by pickling thinly sliced radishes. I absolutely love how they look. They’re cold and crunchy and they pack a puckery punch. Note: the pickling liquid is quite odoriferous so consider serving these pickles outside.
Ingredients
- ½ cups Red Wine Vinegar
- 1 cup Water
- 1 Bay Leaf
- 2 cloves Garlic, Smashed
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Granulated Sugar
- 1 bunch Radishes, Sliced Thin
Preparation
Bring vinegar, water, bay leaf, garlic, salt, and sugar to a boil; remove from heat. Place sliced radishes in a 1-quart canning jar and pour the heated pickling liquid over the radishes. Cool for 1 hour, cover jar with lid, and chill for at least 2 hours (or wait overnight for that perfectly pink color to develop). Can be stored in the fridge for up to 1 month.
Recipe makes 1 quart.
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