Sometimes with a little imagination the simplest, and often underestimated and overlooked vegetable can be elevated into an elegant, Instagramable, pickle. With the help of our Pretty Pickled “Flower Power” DIY Pickling Packet - the radish and a few of its summer vegetable friends can be transformed into a lovely and colorful salad topper or an avocado toast topper or a taco topper. Honestly, whatever you choose to top it on we promise it is an easy and quick way to impress the most distinguished, (and Instagram-obsessed), guest. The most elegant pickled radish is basically a party in a jar. Some might even call it Pickle-Fetti because it’s pretty, colorful, and fun.

When To Use?

I did mention “elegant” and this is why. How many pickles have you had in your lifetime with lavender and rose in the brine? Probably none. The delicate floral note with slight acidity and a touch of sweetness might be how you describe a Chenin Blanc from Loire Valley. Ok, maybe not the sweetness part but you get what I am saying, right? This is not your Jewish deli half-sour pickle.

My Favorite Ways To Serve The Most Elegant Pickled Radish:

On top of goat cheese roasted with a handful of pistachios and grilled Italian bread
In a banh mi
Tossed in an arugula salad lightly dressed with lemon and olive oil and a sprinkle of blue cheese crumbles
On top of toast smeared with French butter…oh la la
Decorate the most Instagram-able avocado toast
Tossed in a pasta salad salad with a drizzle of pesto
Then there is the extreme pickle lover who eats it right out of the jar

“Plant a radish, get a radish, never any doubt. That’s why I love vegetables, you know what they’re about!”

— Tom Jones

Pickling Tips

I prefer to use a mandoline to slice the radish, carrot, and cucumber. The radish I slice thin enough to see through, the carrot about the same, and the cucumber a little thicker. The green beans I prefer to slice on the bias unless I am tired or in a hurry. It takes a little more poise to slice green beans just right but I feel the angular cut looks prettier in the mix. For the dill, I prefer to take the time to remove the stems and chop fine. Lastly, the shallots I slice as thin as possible with a chef's knife.

Tossing everything in a large bowl helps distribute all the veggies equally before filling the jars. The recipe makes enough for two 16oz jars or one 32oz jar. Make sure to add to the top, secure the lid tightly, and shake a few times. Immediately place in the fridge and let sit for 12-24 hours before serving. This pickle is a little more delicate than say a cucumber pickle so I try to use it within a week.

The brine I prefer cold to keep the veggies crisp so if you have time chill the prepared brine for at least an hour before you add it to the jar.

Farm Fresh Veggies with Flower Power Pickling Packet

Color Me Pretty

The color of the radish skin will decide the color of the brine. For the batch in the photos, I used a purple daikon radish I received as a gift from a local San Diego farm called Indian Summer Farms. They created a darker lavender color which is fun. A typical red radish you see in most grocery stores creates a pale pink color.

Check out other recipes using out our DIY Pickling Packets like “Golden Child” Pickling Packet or Mom’s Famous Pickling Packet to create something fresh, deliciously satisfying, and always interesting.

Check out our Provisional Store today to purchase Pretty Provisioned “Flower Power” Pickling Packets and get ready to make your perfect pickle at home. Available in individual, three, and six-packs.