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:

Ingredients:

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)

Instructions:

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.