Aspall Cyder - Cider and Vinegar

Quick Pickled Radishes

Makes 1 x 250ml jar

5 minutes

Cooking time
10 minutes

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.
  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. 

The pickle will keep for up to two weeks in the fridge. 

Recipe credit: Made in East Anglia