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Pink Pickles

Patricia Reitz

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


  • 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


  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, my family members ask if I'm cooking cabbage.  Okay, so I'll serve these outside from now on!