Spiced pickled radishes
- Portion size: Makes enough to fill a 500g jar
- Hands-on time 20 min
- Difficulty: easy
Peppery radishes are beautiful when pickled, turning bright pink and retaining their satisfying crunch. You can eat them on the side of just about anything that benefits from a hit of acidity. They’re also great as a snack with crackers and cheese or scattered into salads.
Have you tried these easy pink pickled onions yet?
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Ingredients
- 250g mixed radishes
- ¼ tsp black peppercorns
- ½ tsp yellow mustard seeds
- ¼ tsp carraway seeds
- ¼ tsp nigella seeds
- 175ml white wine vinegar
- 40g granulated sugar
- ½ tbsp coarse salt
Specialist kit
- 500g sterilised jar
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Method
- Trim the stem and root from the radishes then cut into quarters or halves so they’re all a similar size. Pack them tightly into a sterilised jar.
- Put the peppercorns and seeds in a dry frying pan and toast for a few minutes over a medium heat. Pour in the vinegar, sugar and salt and stir to dissolve. Bring to a simmer then pour over the radishes. Seal the jar with a vinegar-proof lid and leave to cool.
- Leave the radishes for at least 2 weeks before eating. Once open, store in the fridge and eat within 1 month.
Nutrition
- 21kcals Calories
- 0.5g (0.2g saturated) Fat
- 0.7g Protein
- 3.2g (3.2g sugars) Carbs
- 1g Fibre
- 1.9g Salt
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