Radish pickles! Pickled radish! Either way it's awesome!!
As you can see, the color leached out of the radish skins and in to the whole mixture-- it's actually a little pinker than the pictures allude to, and was definitely disconcerting at first, but they are awesome.
For those of you interested in the recipe, I got it from Epicurious-- here's the link. It's VERY tangy, very garlicky, very vinegary, and basically about as pickled as you can possibly get. I'm in love with this recipe because it was pretty darn easy to make, only takes three days to pickle, is good for a month, and a handful (shown in the last picture) is the perfect after-work snack for me. It also reminds me a lot of some pickles that we had at a Russian restaurant my freshman year that were used to coat your stomach before imbibing a great deal of vodka. (The Russians were right, by the way, some of those pickles and a piece of soft bread was all we needed!)
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