Got radishes that need a revamp? Try this easy quick pickle recipe, and scatter them over your next chicken, cheese or chickpea sandwich.
Yield: Makes 300g radishes
Active time: 10 minutes
Total time: 24 hours
300g mixed radishes, trimmed and rinsed.
125ml white wine vinegar
1 tbsp kosher salt
1 tsp granulated sugar
8 black peppercorns (optional)
3 allspice berries (optional)
1-2 bay leaves(optional)
Step 1: In a non-reactive saucepan over medium heat, combine the vinegar, water, sugar and salt, stirring to dissolve the sugar and salt. Increase heat to high, bring to a boil and remove from the heat.
Step 2: Thoroughly wash and dry a 500 ml glass jar with an air-tight lid.
Tip: Don’t use plastic or metal containers to store your pickles, as it will affect the taste.
Step 3: Lightly crush the peppercorns and allspice berries if using, and place in the bottom of the jar with the bay leaves and the radishes.
Step 4: Pour over the hot pickling brine, then tap and shake the jar gently to disrupt any air pockets before securing the jar with a tight-fitting lid.
Step 5: Refrigerate overnight before enjoying in salads, on a cheeseboard, or simply with bread and butter. The pickles will keep in the fridge for a week or two.
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