Pink Pickles!

Anyone who's been to a Korean BBQ all-you-can-eat bonanza knows of those delicious little pickled radishes. I love them so much that I found a recipe online and made some myself. It's very easy, and though they're not pickles in the sense that they have a lengthy shelf-life, they probably won't last that long anyway. You'll have eaten them all.

3 bunches of radishes, washed and trimmed
1 c. of white vinegar
1 c. of warm water
1/2 c. of sugar
1 tsp. salt

Cut the radishes however you like - I quartered mine. Then place the cut radishes into two large mason jars. Combine the vinegar, water, sugar, and salt until everything is dissolved. Pour the mixture into each jar until the radished are covered. Screw the lids on the jars, and store in the refrigerator for several days until the red skins have bled out and turned everything pink! They should keep for about two weeks in the fridge.

You can also use an Asian radish, also known as a Daikon. They are much larger. The Daikon is what is actually used for the KBBQ side dish.