Michelle’s Super Quick Pickled Radish

Radishes come in a range of shapes, colours and flavours - from mild to peppery hot! They also provide a good source of vitamin c, fibre and other nutrients. 

Crunchy, tangy pickled radishes are a delicious treat! Add them to burgers, in your poke/nourish bowl, serve with cheese and crackers or as a salad accompaniment – or just eat them out of the jar! They will keep in the fridge for several weeks but eat them earlier whilst they are fresh and crunchy!

Recipe ingredients:
Work out your pickling juice based on the measurements of one-half a cup of raw sugar and a good teaspoon of black mustard seeds for each one cup of vinegar.  

The jars pictured were based on this quantity:
•    10-15 radishes.
•    1 cup vinegar.
•    ½ cup raw sugar.
•    Good teaspoon of black mustard seeds.

Depending on your tastes, you can adapt ingredients e.g., add black pepper or garlic, red or green chilli etc.

Method

1.    Remove green leaves, wash radishes, and thinly slice. 
2.    Prep and sterilise your jars by washing them in hot soapy water, rinse, and pop in a warm oven.
3.    Pack the sliced radishes into jars and add the mustard seeds (and other species etc) on top.
4.    Heat the vinegar and sugar in a pot and bring to a boil stirring regularly.
5.    Remove jars carefully from the oven.
6.    Pour the pickling mixture into the jars.
7.    Seal with lids.
8.    Cool to room temperature.
9.    Eat them or store in the fridge for later.

The flavours will continue to develop as the radishes soak, and they will turn a more vibrant pink too.