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
1 tspn Bart’s black peppercorns
¾ tspn Maldon sea salt
2 tspn white sugar
250ml preserving jar
- Mix together the sliced radishes, garlic and chilli (if using) so everything is evenly distributed. Pack into a Kilner jar.
- 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.
- Once cooled, refrigerate for 24 hours before eating.
- The pickle will keep for up to two weeks in the fridge.
Recipe credit: Made in East Anglia