Bonus pictures of sunny Clifton - it is so pretty.
1 bunch radishes
3/4 cup white wine or cider vinegar
3/4 cup water
3 tbsp honey or maple syrup
2 tsp salt
1 tsp chilli flakes
1/2 tsp whole mustard seeds
Optional others: garlic, black peppercorns, fennel seeds, coriander seeds
- Thinly slice the radishes - a mandoline is perfect, but a sharp knife will do the job well too. Pack the slices into the chosen sterilised jar (instructions on how to sterilise jars can be found here) and top with the chilli flakes, mustard seeds and chosen others.
- Add the vinegar, water, honey and salt to a small saucepan and bring to the boil. Pour this mixture over the radishes in the jar and put the lid tightly on.
- Leave to cool to room temperature before putting in the fridge. The pickles can be eaten straight away but taste best after the first few days.