Pickled Radishes
How to pickle radishes without sugar. Quick and cheap to make, they're a healthy accompaniment to cured meats and salads. Although made with pink radishes, works also for sliced daikon radish, sliced onions and cabbage.
Equipment
- mason jar or jam jar with lid sterlised
Ingredients
- 350 g (12oz/¾lb) pink radishes washed well, ends trimmed, cut in 2
- 125 ml (4 fl oz/½ cup) white wine vinegar or cidre/white balsamic vinegar
- 50 ml (2 fl oz/¼ cup) water See NOTES*
- 4 g (1 tsp) salt
- 1 dried chilli optional
- 2 bay leaves
- 1 teaspoon coriander/mustard seeds peppercorns or dried juniper berries
Instructions
- Ensure radishes are completely washed and jar is sterilised (plunge into a pan of boiling water).
- Boil the vinegar, water, salt, coriander seeds and herbs in a saucepan (you could add whole peeled garlic and more spices to taste), then set aside to cool.
- Top and tail the washed radishes then cut them in 2 or slice (or leave whole if extra small red radishes). Place in the sterilised jar then cover with the cooled vinegar liquid with the herbs and spices. Seal and store in the fridge for at least 2 days or longer if you like them more pickled in taste.
Notes
Water/Vinegar: As this can be approximate, aim for ⅔ cup of liquid of vinegar and water together, with more vinegar than water.
Salt: this ingredient is important when pickling without sugar.
Storage: Enjoy as soon as next day, although best if left to pickle a few more days. Can keep for up to 6 months in the fridge. Once opened, ensure the radishes are always covered in the brine liquid.