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.
![](http://i475.photobucket.com/albums/rr111/sweetpeachef/IMG_2332.jpg)
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.
![](http://i475.photobucket.com/albums/rr111/sweetpeachef/IMG_2307.jpg)
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.
Something pink!
SPC
1 comment:
Yeah, I just saw ruffles in a picture. Not a normal thing around here!
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