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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Apr 24
Updated: 26 Apr 24

Test kitchen approved

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?

Makes enough to fill a 500g jar
Hands-on time 20 min

Visit deliciousmagazine.co.uk to save recipe

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

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.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

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

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