Yesss. Well. That's quite a title for what is, essentially, an old favourite recipe here at nourish me, but what makes it so good this time round is the radishes themselves. I ordered the seeds as "watermelon radishes", squat sister to the long, white daikon radish, but Joy Larkom refers to them as "beauty heart radishes" in her excellent, excellent Oriental Vegetables, an altogether more inviting and descriptive name given their exquisite looks.
What can I say? I'm becoming dreadfully romantic about vegetables these days. A wee bit mad, even.
You'll want to preserve that shock of pink as best you can, so follow the method here but rather than dulling the colour by using tamari or shoyu, salty umeboshi vinegar or a splash of fish sauce in their place makes a beauty heart pickle worth crowing about. I often use mirin these days instead of brown sugar or agave, and it's pluperfect for this.