Susie’s Pickled Radish

Radish are a crisp and fiery root veg that come in a variety of colours, from pink, purple and red to yellow, green and black. Pickled radishes are a wonderful addition to salads or as a side dish to serve with barbecued meat or fish. We trust you’ll relish in this warm, sweet and zesty delight!

Thanks again to Susie, our Head Chef, for another tasty gem! You can read more about her here.

Makes about 1 L of pickle!

Ingredients

3 bunches radishes

60g pink Himalayan salt flakes

375ml apple cider vinegar

80g caster sugar

1 tablespoon coriander seeds\1 teaspoon black peppercorns

Method

Step 1:

Wash radishes well in cold water. Slice them or cut into wedges, as desired.

Step 2:

Place radish, salt and 2 cups ice cubes in a large bowl and leave aside until required.

Step 3:

Sterilise jars and lids, by placing them in a large saucepan of water over high heat and boil for 10 minutes. Carefully remove jars and lids with tongs and set aside open-side up to cool.

Step 4:

Meanwhile, bring vinegar, sugar, coriander seeds and peppercorns to the boil in a small saucepan or casserole over high heat.

Step 5:

Drain radish, add to pan, bring liquid back to the boil and remove pan from heat.

Step 6:

Transfer pickle to jars, being careful not to spill liquid on the rims and leaving a 1 cm gap at the necks, and secure lids.

Step 7:

Return jars to large saucepan of boiling water and boil over high heat to seal jars and preserve pickle (10 minutes). Remove jars from water with tongs and set aside to cool. When cool enough to handle, test seals, date jars and store to pickle (at least 2 weeks). They will keep well when stored in a cool, dry, dark place for three months.

Enjoy!