The day before I left for Australia, I found a beautiful purple daikon radish at the farmer’s market. I didn’t have time to eat it before I left. So I did the obvious thing: made it into pickles. For the first few hours, the radish’s incredible purple tie-die color lasted. But eventually it gave way to the pickling liquid, and the vinegar turned everything a brilliant beetish purple. Less startling - but still incredibly lovely.
Pickled Purple Daikon
Pickled Purple Daikon
Pickled Purple Daikon
The day before I left for Australia, I found a beautiful purple daikon radish at the farmer’s market. I didn’t have time to eat it before I left. So I did the obvious thing: made it into pickles. For the first few hours, the radish’s incredible purple tie-die color lasted. But eventually it gave way to the pickling liquid, and the vinegar turned everything a brilliant beetish purple. Less startling - but still incredibly lovely.