Pretty, pink and perfectly peppery, radishes are an absolute salad staple come spring and summer. But there’s another side to them – a side that is best brought out by plenty of vinegar, a dash of honey and a sprinkling of spices. Say hello to our favourite radish pickle.
Crunchy and zingy, this radish pickle recipe is perfect for pepping up stir-fries, tacos, sandwiches and more. Got an abundance of radishes on your hands? You really can’t go wrong here.
You’ll need:
200ml white wine vinegar
200ml water
1 tbsp yellow mustard seeds
1 tbsp coriander seeds
½ tbsp black peppercorns
1 tbsp sea salt
2-3 tbsp honey
300g mixed radishes, trimmed and quartered
1 thumb-sized piece of ginger, peeled and thinly sliced
Instructions:
- Pour the white wine vinegar and water into a medium saucepan along with the mustard and coriander seeds, peppercorns, salt and honey (use more for a sweeter flavour). Heat the pan on medium heat, until just boiling. Stir to dissolve the honey and salt, then remove from the heat.
- Fill a sterilised jar with the radish and ginger, then carefully pour over the pickling liquid, ensuring the radish are covered, with 1-2cm of space at the top of the jar.
- Allow to cool for 10 mins, then place the lid on the jar and leave to cool to room temperature. Once cooled, place in the fridge and leave for a few hours or overnight.
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