Pink Pickles

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. 

Pink Pickles

makes one pint

Printable Recipe

Ingredients

• 1 bunch radishes, sliced thin

• 1/2 cup red wine vinegar

• 1 cup water

• 1 bay leaf

• 2 cloves garlic, smashed

• 1 tablespoon kosher salt

• 1 tablespoon granulated sugar

Directions

1. Bring vinegar, water, bay, garlic, salt, and sugar to a boil; remove from heat.

2. Place sliced radishes in a 1-pint canning jar and pour the heated pickling liquid over the radishes.

3. Cool for an hour, cover jar with lid, and chill for at least 2 hours (or wait overnight for that perfectly pink color to develop).

4. Can be stored in the fridge for up to a month.

Note 

• My husband wanted me to be sure to tell everyone that these pickles are very "odoriferous".  It's true - when I open the jar, family members ask if I'm cooking cabbage.