Adapted from here, the recipe calls for pouring a brine made of ume vinegar, rice vinegar and strawberry syrup over a jar of sliced radishes, then sticking it in the fridge for two hours. Not wanting the pickles to be too sweet (and also not really knowing what strawberry syrup is), Morgan strained some of my blackberry preserves into the brine mixture. It was quite subtly sweetened, but very obviously colored a bright and deep magenta color. The ume vinegar was so salty and tangy I kept eating one after another of these wonderful pickles. I had to drink about eight cups of water after, but it was totally worth it.
I am in love with the brine and want to put it on everything. It's so pretty, too, almost like not-food, but the powerful flavor redeems it. Morgan promised to make more, and I'm really glad as I'd like to always have a jar of these cooling in in my fridge.