Spiced pickled radishes

Name: Spiced pickled radishes
Prep time: 20 min
Total time: 20 min
Yield: Makes enough to fill a 500g jar
Cuisine: British recipes
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 https://www.deliciousmagazine.co.uk/how-to-sterilise-jars/sterilised jar

Portion size: Makes enough to fill a 500g jar
Hands-on time 20 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Emily Gussin

Food producer and sustainability lead, delicious.

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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.
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