Even in cooking, aside from artificially dyed foods, pink is rare. Other than certain fish and meat, pink is not a common food color. But it was with delight that I made pink pickles last week. Let me explain...
One of my good friends has a sweet little girl. Her older brother is good friends with R, and recently she tagged along with her big brother for a play date. I was in heaven: I was able to do all sorts of girlie-girl play, stickers, coloring (my boys like to draw, but coloring, not so much) and the like.
Inspired by having a girl with which to create in the kitchen, I had her help me make something new: pink pickles. Not actually cucumbers, these pickles are made out of radishes.
We cleaned up some radishes, sliced them and added them to a jar I had on hand, and mixed them with the simple pickling recipe below. Oh. my. goodness. These pickled radishes exceeded any expectation of good. They are crazy good.
I know, it's a tough sell: picked radishes=crazy good? It's true. I dare you to try them!
Pickled Pink Radishes
2 bunches radishes
½ cup rice vinegar
¾ cup water
1 tablespoon kosher salt
⅓ cup white sugar
Rinse and dry the radishes. Slice them into quarter-inch slices. Place them into a jar or bowl.
In a microwave safe dish or glass pyrex measuring cup, pour the vinegar and water together. Microwave on high for 1 minute. Add the salt and sugar, and stir until they are dissolved. Pour over the radishes.
Stir. Cover and refrigerate, at least one hour, or until they begin to turn pink.
Eat. Oooh and ahhh. Repeat.
Makes about 2-3 cups pickled radish.
Will keep in your refrigerator for 3-4 weeks, but ours were gone in mere days.