Pretty Pink Pickled Radish

Honey and Butter Pink Pickles

 

I used to be a tomboy. Yeah, seriously. Hard to believe there was a time when I thought skirts were from the devil and lip gloss was taboo…
What happened? I have no idea. Suddenly, skirts were attractive, makeup was desirable, and red toenails? Yes, please!

Gone are the days of sneakers and dorky denim shpants (you know, those retarded crosses between pants and shorts that come just up to the most unflattering part of your kneecap).

I live in the world of girly things now, hooray! Flowers, chocolate and flowy dresses galore!

Look, I even made you pink pickles! Even radishes deserve to get glammed up once in a while. The addition of an acid changes the color of the purple radish!

Pretty Pink Pickled Radish
Half  a medium sized purple Korean radish, moo, about 1 lb
1- 1 1/2 TB salt
2 T vinegar
1 1/2 TB sugar
1 tsp red pepper flakes, optional
1/4 cup chopped green onion

Using your amazing knife skills or a mandolin shredder, julienne the radish. Add the salt and toss to coat. Let it rest for about 5 minutes. Rinse and drain. Combine the remaining ingredients in a large bowl. Add the radish and toss to coat.

Keeps 1 week chilled.

 

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2 Comments

  • Reply
    Jen@womanvfood
    May 9, 2010 at 1:11 am

    I’m sooo glad you are out there making this stuff and putting it up on your amazing blog! I lived in Korea for almost four years but never learned to cook most of it (it was so cheap to just go to a restaurant instead). I will definitely be visiting often!

  • Reply
    Chef Dennis
    April 30, 2010 at 1:33 pm

    I do love radish’s , I didn’t know there were Korean varieties. Pickling them is a great way to serve them!

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