This morning I tended to my little patch of ground and harvested some long-forgotten radishes, sowed somewhere in August. I decided to pickle them.
I love anything fermented or pickled, so I was very keen on pickling these fresh radishes. This recipe is very easy to make and you can vary with the spices, customizing the recipe to your own taste!
- 1 bunch of radishes, thinly sliced
- 120 ml (1/2 cup) apple cider vinegar
- 236 ml (1 cup) water
- 2 tbsp sugar
- 2 cloves garlic, peeled
- 1 chili pepper
- 2 tsp salt
- optional: 1/2 tsp crushed peppercorns // mustard seeds // coriander seeds // fresh dill // red pepper flakes
- Stuff all the radishes you have in a heat resistant pint-sized jar.
- Bring the water, vinegar, salt and sugar to a boil until salt and sugar are completely dissolved. Remove from heat (add optional ingredients if using).
- Pour the hot liquid over over radishes, adding the garlic and chili pepper to the jar as well.
- Cover and let cool to room temperature. The radishes will be ready to eat after 24 hours. You can keep the radishes in the refrigerator up to 4 months.