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. 

Baked Apple Chips

I've had a crazy busy week, so I haven't enjoyed any time in the kitchen, but I wanted to post something for the 4th and thought about these yummies.

The only time these baked apple chips required of me was the time it took to slice the apples and preheat my oven. It doesn't get more simple than this folks. I plan to make lots of these for the kid's lunchboxes when school is back in session.

Baked Apple Chips

Arrange thin apple slices in a single layer on a greased or lined baking tray. Place into a preheated 400F oven and immediately reduce the temperature to 170F; bake for about 2-2 1/2 hours, depending on how thick they are, and how crispy or chewy you like them.

Note - I don't sweeten mine, but some like to give them a sprinkling of powdered sugar. Ground cinnamon would also be a nice touch.