Recent Posts

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Polish Stuffed Eggs in Shells

Polly Eats London For International Women in London: Celebration of the Chinese New Year

Polly Eats London at Laurence Pidgeon Design: Korean Food

Hot Cross Buns

Whole-Egg Homemade Mayonnaise

Homemade Mayonnaise

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Polish Plum Cake

Polly Eats London at Liberté Chérie

Pickled Radishes

Pickling the radishes completely changes their flavour. They lose bitterness and become sweet, salty and sour. You can use them almost everywhere as they land a lovely bite, they don’t overpower other flavours, add great texture and beautiful pink colour to a dish. Pickled radishes can be a delicious addition to a salad, tacos, burgers, Asian food, toasts, open sandwiches and many many more. They will last in the fridge for a few weeks, but are the best after 24 hours because they still have their crispiness and nice texture. Find the recipe here…

Quick-Pickled Crunchy Vegetable Salad

They are vegan, gluten-free and refreshing. Vegetables pickled in light vinegar brine are always a great side dish and an accompaniment to meat, fish, sandwiches or as a cold appetizer to wake up your appetite before a real fiesta. The pickling liquid isn’t too heavy on the vinegar and radishes, cucumber and cabbage are super crunchy. Allow marinate the vegetables at least several hours to one day but eat the salad in 7 days because they lose their crunchiness after this time. Find the recipe here…

Red Pickled Onions

They are the wonderfully vibrant condiment that goes with pretty much anything savoury – burgers, hot dogs, sandwiches, salads, slow-cooked meats and fish. They add piquancy and a sharp finish to Mexican tacos, tostadas or quesadillas but their flavour doesn’t overpower the dishes. Tangy- sweet Red Pickled Onions are super easy to make and ready to eat in 4 hours. Keep them cold in the fridge up to a week. Use only red onions because they have a more mild flavour. Find the recipe here…

Quick Pickled Cucumber

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…