Pickle Me Pink

Our weekly loot from Ten-Speed Greens this month has provided the prettiest rainbow chard and watermelon radishes.  We decided to throw these beauts in a quick pickle brine, allowing their vanity to flourish and our taste buds to celebrate. The bright pink has sorta settled over everything in the jar, giving the pickles a real gorgeous color. 

Pickling is great for veggies you can already enjoy raw, and the specific flavors of chard and radish (with the red onion and garlic we threw in) is like a serious smack-down on your average cucumber. Plus this takes our pickle-backs to like next level status.

Pickle brine is super easy to make, with the pretext of equal parts water and vinegar. We used apple cider vinegar and a bit of white wine for extra sweetness. Its nice to play around with different herbs and spices. We let the veggies do the talking and kept our recipe simple. 

These pickles are ready to enjoy in about 24 hours and should last at most a month, assuming you don't eat em all at once.


1 cup white wine
1 cup apple cider vinegar
1 cup water
garlic cloves, thinly sliced
1 tablespoon kosher salt
2 teaspoons granulated sugar
The stems from one bunch rainbow chard
1 bunch of watermelon radishes sliced crosswise
 small red onion, thinly sliced crosswise


1. Chop veggies, add veggies to an open face jar
2. Mix sugar salt, white wine, acv and water
3. Pour over veggies
4. Refrigerate for 24 hours.