TASTY TEXTILES: Pickle me Pink


Fabric Style: TÉLIO’s Odessa Twill Print 34214 col. 02
Photo credit: Jeanne Brosseau
Recipe Source: Momofuku Recipes – David Chang’s Vinegar Pickles at Momofuku

I’ve been totally obsessed with pickling lately. I’ve just discovered how easy it is and have been pickling everything I can find in my fridge. From radishes, to cucumbers, to zucchinis; I pickle it all. Here is the basic ratio I use:


For brine:

  • 1 cup very hot tap water
  • 1/2 cup rice-wine vinegar
  • 6 tbsp sugar
  • 2 1/4 tsp kosher salt
  • (Optional: 1 tsp coriander seeds)


Scrub radishes (or whatever lucky ingredient you may be using) clean and slice them thin with a mandolin. Put them in a mason jar, cover with brine, close lid and refrigerate. They’ll be ready in four days. Most will keep for up to a month.

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