|Pickled pink! Takuan radishes|
I recently pickled a bunch of radishes that were languishing in my fridge. We get a CSA farm box every week, and we had a run of radishes at the beginning of the year. I'm not fond of raw radishes in salads and whatnot, but I do like them pickled. I found an easy recipe to pickle radishes from one of the food blogs I follow, The Domestic Man. (It's so simple, I won't reproduce it here; just click through.) It's a recipe to make the Japanese dish takuan using daikon radishes, but I only had smaller, pink/purple-centered radishes on hand. It turned out pretty well, and that color is spectacular; I definitely didn't need to add turmeric for coloring at all (I didn't have any in my pantry, anyway). The only thing I would change is to decrease the salt by a quarter or so. I like my radishes more tart and sweet than salty. When I go to Japanese and Korean restaurants, I really enjoy eating the pickled appetizers that they sometimes serve before the main dish. This can be eaten as the side to an entree or as a snack. And it's pretty healthful as well. Enjoy!