Pickled radishes

Pickled radishes

By
From
The Natural Cook
Makes
500 g
Photographer
Laura Edwards

Delicious to eat as soon as they’re pickled, these are great on their own: intensely salty, sweet and sour.

Ingredients

Quantity Ingredient
1 bunch radishes
1 carrot
160ml rice vinegar
1 sprig thyme
1 teaspoon coriander seeds
2 garlic cloves
1 1/2 tablespoons sea salt
2 tablespoons rapadura sugar
or 2 tablespoons raw cane sugar

Method

  1. Clean the radishes and remove the leaves. Finely slice the carrot. In a small saucepan, combine the vinegar, thyme, coriander, garlic, sugar and sea salt with 140 ml water. Bring to the boil, stirring, add the carrot and radishes, then remove from the heat. Sterilise a jam jar, fill with the hot radishes while the jar is warm, then seal.

Variations

  • Fried pickles with sour cream: When you make pickled radishes, add some deseeded large batons of cucumber. When ready to fry, prepare a deep-fryer, or fill a large saucepan no more than one-third full with vegetable oil. While the oil is heating, make a batter: mix 100 ml water with 100 g spelt or plain flour and 2 tablespoons flavourless vegetable oil. Take some mixed pickles, dust with a little more flour, then dip in the batter one by one. Deep-fry just a few at a time, so the temperature of the oil does not drop, turning until golden brown. Serve with sour cream.

    Pickles are delicious in banh mi. Add these pickles to the filling.

Storage

  • The pickled radishes will last for two weeks in a sterilised jar.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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