Pink Pickles

from ButterYum
makes 1 pint

1 bunch radishes, sliced thin
1/2 cup red wine vinegar
1 cup water
1 bay leaf
2 cloves garlic, smashed
1 tablespoon kosher salt
1 tablespoon granulated sugar

Bring vinegar, water, bay, garlic, salt, and sugar to a boil; remove from heat.  Place sliced radishes in a 1-quart canning jar and pour the heated pickling liquid over the radishes.  Cool for an hour, cover jar with lid, and chill for at least 2 hours (or wait overnight for that perfectly pink color to develop).  Can be stored in the fridge for up to a month.
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