Quick Pickled Radishes
- 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