Spiced pickled radishes

Spiced pickled radishes

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.

Spiced pickled radishes

Have you tried these easy pink pickled onions yet?

  • Serves icon Makes enough to fill a 500g jar
  • Time icon Hands-on time 20 min

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?

Nutrition: Per 100g

Calories
21kcals
Fat
0.5g (0.2g saturated)
Protein
0.7g
Carbohydrates
3.2g (3.2g sugars)
Fibre
1g
Salt
1.9g

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

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Method

  1. 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.
  2. 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.
  3. Leave the radishes for at least 2 weeks before eating. Once open, store in the fridge and eat within 1 month.

Nutrition

Calories
21kcals
Fat
0.5g (0.2g saturated)
Protein
0.7g
Carbohydrates
3.2g (3.2g sugars)
Fibre
1g
Salt
1.9g

Buy ingredients online

Recipe By

Emily Gussin

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