Pretty in Pink Pickled Radishes
Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010)
2 bunches radishes (three if using a small variety)
3 cups water
1 cup distilled white vinegar
1/4 cup organic evaporated cane juice (or white sugar)
2 Tablespoons sea salt
3 garlic cloves, sliced thinly
2 fresh or dried bird chiles (or to taste)
1 inch chunk fresh peeled ginger, sliced thinly (cut into hearts here!)
Note: Waste not want not. Save the radish greens for a simple frittata. I'll post that recipe later!
In a small saucepan, bring the water, vinegar, sugar and salt to a boil and then cut off the heat. Add the garlic, ginger and chiles and let everything cool off a bit while you prep the radishes.
I soaked my radishes in ice water beforehand to perk them up.
Cut the radishes to any size/shape you like, I quartered mine, and place them in clean mason jars. Top with brine so everything is covered but there's still a little headspace and allow to cool before refrigerating. Brine them at least overnight before tasting.
