Updated the pics. This is the artistic shot. I don’t know what happened buy my flash made the pickles look funky. They are actually bright pink. A proper picture is below.
Red kabu make the most beautiful pink pickles. Last year I bought them for the first time on a whim and after a quick search on cookpad.com (a Japanese recipe site), decided on pickles. These take a while to make so make sure you start the night before. I started today and will update the post tomorrow. Btw, I used brown sugar in the picture because I have run out of white sugar. Usually you use white sugar.
Sweet Vinegary Red Kabu Pickles (赤かぶの甘酢漬け)
Posted on www.cookpad.com
3 red kabus
2 teaspoons salt
1/2 cup sugar
1/2 teaspoon salt
Peel off the very outer part of the skin but leave most of the pink on. Cut the kabu into easy-to-eat pieces (I cut them in half and then slice them). Put the kabu pieces in a ziploc bag with 2 teaspoons of salt. Shake and leave overnight.
Squeeze out the excess water. Mix the rest of the ingredients in a sauce pan and heat until the sugar is dissolved. Pour over the kabu and let sit until desired flavor.
I will post the results when they have sat overnight.