Pickled Purple Radish

May 31, 2010

Ginger & Radish

I bought a bundle of gorgeous purple radish and turned them into a puckeringly crispy pickle. The hot brine caused the purple radish skin to bleed and turn the pickles a delightful shade of little piggy pink.

Makes about 1 cup

1 bunch of radishes, any colour, thinly sliced

4 thin slices fresh ginger

6 tablespoons rice wine vinegar

2 tablespoons water

2 tablespoons agave

1/2 teaspoon sea salt

Pack radish and ginger slices into a heatproof jar or glass. In a small pot, bring vinegar, water, agave and sea salt to a simmer. Pour over radish and ginger. Let cool, cover and store in fridge. Pickles will be ready to eat when chilled through, about four hours. They’ll keep in the fridge for a few days. It really couldn’t be easier, purple or pinker.

Purple Radish

Pink Like Pig

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4 Responses to “Pickled Purple Radish”

  1. katie said

    so pretty! pretty in pink!

  2. Debra said

    What a great idea and so pretty. I’m definitely going to try this one! I’ve pickled red onions and turnips in much the same way.

  3. Cari said

    Stumbled upon your blog. Love it and the content. Would be nice to meet, one Vancouver foodie to another. Let me know if you ever want to be featured on http://www.canigettherecipe.com

    • dawnegourley said

      Cari, it would be nice to meet. And after viewing your website I would be thrilled to be featured on it!

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