Quick Pickled Radishes

Serves 1 ● Prep Time 5 Mins ● Cooking Time 10 Mins
This simple pickle retains the peppery crunch of the radishes. It’s good scattered into a garden salad or served as a relish with salmon fillets. You can also keep the pink-tinted vinegar mixture when you’ve finished the jar and use it to give a little extra oomph to your vinaigrettes.
method

300g red radishes, sliced wafer thin

2 fat cloves of garlic, peeled and very thinly sliced 

1 small red chilli, thinly sliced (optional) 200ml 

Aspall Organic Cyder Vinegar

100ml water 

1 tspn Bart’s black peppercorns 

¾ tspn Maldon sea salt

2 tspn white sugar 

250ml preserving jar

  1. Mix together the sliced radishes, garlic and chilli (if using) so everything is evenly distributed. Pack into a Kilner jar.
  2. Put the remaining ingredients in a saucepan on a medium heat, stirring until the sugar and salt have dissolved. Bring to a boil, pour over the radishes, and seal. 
  3. Once cooled, refrigerate for 24 hours before eating. 
  4. The pickle will keep for up to two weeks in the fridge. 

Recipe credit: Made in East Anglia

ingredients

300g red radishes, sliced wafer thin

2 fat cloves of garlic, peeled and very thinly sliced 

1 small red chilli, thinly sliced (optional) 200ml 

Aspall Organic Cyder Vinegar

100ml water 

1 tspn Bart’s black peppercorns 

¾ tspn Maldon sea salt

2 tspn white sugar 

250ml preserving jar

method
  1. Mix together the sliced radishes, garlic and chilli (if using) so everything is evenly distributed. Pack into a Kilner jar.
  2. Put the remaining ingredients in a saucepan on a medium heat, stirring until the sugar and salt have dissolved. Bring to a boil, pour over the radishes, and seal. 
  3. Once cooled, refrigerate for 24 hours before eating. 
  4. The pickle will keep for up to two weeks in the fridge. 

Recipe credit: Made in East Anglia