Pickled Radishes Golden and Pink

The Vegetable:
Crunchy, peppery, pretty. Radishes are a root vegetable kin to broccoli, kale and horseradish. Their leaves are also edible, adding a lovely bite to your mixed salad greens. They are one the quickest growing vegetables, and their roots come in beautiful shades of pink, red, purple, yellow, white and even black. Some are small and round, others cylindrical, and a few varieties like daikon can grow up to two feet long!
Pickled Radish by Elena Keir and Streamside Organicspickled daikon radish by Elena Keir and Streamside Organics
The Dish:
While I love a simple raw radish as much as the next gal, I really love a good pickled radish. Make that pretty much any pickled vegetable. Their acidic, sweet, and sour notes are a welcome flavour burst to liven up many a dish. Pickled veggies are fast and easy; while I prefer to ferment, sometimes a quick refrigerator pickle is the go-to. They are nutritious, and are a great way to preserve produce. 
I had both daikon and red radish so today we’ll have radish pickled two ways; daikon turned a brilliant golden hue in a turmeric bath, and red radishes that become a bright shade of pink in the vinegar mix.
The Ingredients:
Golden Turmeric Pickled Daikon
-1 medium Daikon Radish 
-1/2 Cup Apple Cider Vinegar 
-1 Cup Water
-1 1/2 Teaspoon Turmeric 
-3 Cloves Garlic
-1 Tablespoon Sugar or Honey
-1 1/2 Teaspoon Salt
Ravishing Pink Pickled Radish
-1 bunch Red Radish
-1/2 Cup Apple Cider Vinegar
-1 Cup Water
-3 Bay Leaves
-1/2 Teaspoon Black Peppercorns
-1 Tablespoon Sugar or Honey
-1 Teaspoon Coriander Seed
-1 1/2 Teaspoon Salt
The How To: x2
Slice radishes; I cut the daikon in half and sliced half moons, and the red radishes into round coins. 
Pack sliced radishes into glass jars; if making two kinds of pickles use two separate jars.
Combine vinegar, water, herbs/spices, sugar or honey, and salt, in a small pot. Over medium heat bring to a boil, then remove from heat. 
Pour the hot vinegar mixture into the glass jars of sliced radishes. Allow to cool, then cover and refrigerate. For best flavour leave overnight to immerse. See- easy peasy.  Enjoy!
Tidbits:
-Turmeric will stain! Hands, pots, clothes, countertops... take care. It’s worth it though, yum.
-Pickled radish will last in the refrigerator for a couple of weeks.
-Need serving ideas? I topped our mixed bowls of baked BBQ tofu and hearty salad with golden daikon moons, and loaded the next days’ tacos with pink pops of pickled radish.
-Want to play? Use red pepper flakes to spice it up. 
Or try 1/2 Teaspoon of mustard seeds, cumin seeds, dill...  Like sweeter pickles? Increase the sweetener. There’s room to mix and match with pickled vegetables.
Created by Elena Keir of Naked Cakes & Wholefoods