Look! We grew something!

One of the most exciting things about having a house with grass was having a garden in that grass.  Well, it turns out we actually have a LOT of grass in our garden.  We went to Alaska for a week and came home to a wild garden full of weeds that we just have not been able to overcome.  Despite those weeds, we’ve still successfully grown quite a few things.  One of those things is radishes.  I am not a fan of these, but Andy loves them.  We had an excess of radishes so we decided to pickle them.  This recipe seemed the simplest and truly was easy.  Are they good?  Remember the part about me not being a fan of these little red hots?  Better ask Andy his thoughts – they sure are pretty – does that count?

Korean Style Pink Radish Pickles
1 pound Pink radishes
1 cup White vinegar
1 cup sugar
1 cup Water
Pinch of salt

1. Wash the radishes in cold water and clean/trim the root and stems.
2.Thinly slice the radish bulb and set aside.
3.Make the vinegar mixture in a small sauce pan by mixing them all and bring it to boil until the sugar melts (3- 4 mins). You can whisk it occasionally to promote the melting process.
4.Put the sliced radish in a glass jar and pour in the vinegar mixture. Let the jar cool down for a couple of hours and close the lid. Refrigerate the jar for overnight.
5.Serve the radish pickles when required. (I found that the pickles taste better from the 2nd day onwards rather than on day zero or one.) It can be stored in the fridge for up to 4 days with still a good taste and the crunchy texture.