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Pickled Radishes

Preparing: 15 min
15-18 radishes or a big bunch of radishes

Slice the radishes very thinlySliced radishes

Rinse the radishes in cold water, slice off the bottoms and tops and then using a very sharp knife slice them very thinly. 
Transfer the sliced radishes into a jar
Transfer the redishes to a 500 ml jar. I used two jars - 300 ml and 200 ml.
150 ml cider vinegar
250 ml tap water
3 tbsp honey
2 tsp 
Add the vinegar to a small panAdd water to the vinegarAdd honey to the vinegar and waterAdd salt
In a small pan combinethe vinegar, water and salt. Heat and bring the mixture to the boil to have honey and salt dissolved. 
a pinch of chilli flakes (use more if you like more spicy flavour)
a pinch of mustard seeds
4 black peppercorns
Add spices to the jar
In the meantime, add the chilli flakes, mustard seeds and black peppercorns to the jar with radishes.
Pour the hot pickling liquid over the radishes
Pour the hot pickling liquid over the radishes and cover with a lid. Store in the fridge. Best flavour is achieved after 24 hours. Radishes have strong smell which will you notice after opening the jar. The smell will dissipate when you remove the radishes from the jar and place in a dish.

The recipe inspired by the recipe from the book 'New French Table. A fresh take on classic recipes' Emily and Giselle RouxPickled Radishes Polly Eats LondonPickled Radishes Polly Eats LondonPickled radishes Polly Eats London

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