Pickles are my new favourite thing. I used to think they were something you only turned to when there was nothing else to eat and really desperate. Pickling is a great way to preserve food and to use up left over jam jars. This recipe is for pickled radishes and are great in salads (or by them selves!) The radishes turn an almost neon pink and taste amazing. Credit to the recipe comes from
Cookie + Kate, who has also managed to photography them much better than I could.
Bonus pictures of sunny Clifton - it is so pretty.
Pickled Radishes:
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.
