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Preparing: 15 min
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Cook time: 10 min
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Ingredients
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Method
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10 French radishes
¼ white cabbage
½ fresh cucumber
1 banana shallot
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Cut the radishes and cucumber in stalks, chop the cabbage and slice thinly the shallot.
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1 red chilli pepper
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Slit the red chilli pepper and remove the seeds – you can leave them if you like the salad to get the twist.
Place the vegetables in a glass bowl and combine.
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120 ml white cider vinegar
3 tbsp cold water
2 tbsp spoons sugar
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In a small pot combine the vinegar, sugar and water. Heat gently and let the sugar dissolve. Allow the pickling liquid to cool completely.
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Add pickling liquid to the vegetables, stir and transfer them to clean, sterilised jars. Pour the liquid to the jars as well and tighten the lids. Keep refrigerated. Pickle the vegetables at least several hours up to 1 day before you try them and eat the salad in 7 days as it looses its crunchiness after this time.
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The recipe by the Great British Chefs
